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Ingredients:
2 Ibs Skinless Chicken Breasts, Boneless and cut into 1-inch bite-sized cubes
1 Cup No Sugar Added Pickle Juice
6 Cups Kale, Chopped
1/2 Teaspoon Salt, divided
1/2 Teaspoon Pepper, divided
Cooking Spray
6 Tablespoon Hot Sauce
4 Teaspoon Sesame Oil
Instructions
Marinate chicken with pickle juice for at least 15 minutes. Meanwhile, preheat oven to 375 degrees. Line two sheet pans with parchment paper or foil. Spray with non-stick cooking spray. With a knife or by hand, remove leaves from stems and tear or cut kale into large bite-sized pieces. Wash and dry thoroughly. Toss kale with a quarter teaspoon of both salt and pepper. Spread a single layer of kale on one of the prepared sheet pans, being careful not to overcrowd. Spray the top of kale with non-stick cooking spray and bake for about 15 to 20 minutes until crisp, but not burnt. Meanwhile, drain chicken from pickle juice and toss with a quarter teaspoon of both salt and pepper. Spread chicken in a single layer on the other prepared sheet pan, being careful not to overcrowd. Spray top of chicken with non-stick cooking spray and place in oven 5 to 6 minutes before the kale chips are done. Chicken should cook to an internal temperature of 165 degrees. While chicken nuggets are cooking, whisk together the hot sauce and sesame oil in a liquid measuring cup. Once the chicken is cooked, toss it with buffalo sauce. For one portion, serve 6 ounces of chicken nuggets, a 1/4 of the kale chips, and 1 1/2 tablespoons of sesame buffalo sauce.
Tip:
Kale provides great nutritional benefits such as Vitamin A and C. Kale is a great source of fiber and cholesterol-free.
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