Chicken, kale, and potatoes need we say more? This recipe blends these three nutritious ingredients and packs some serious flavor. 

Recipe by Chef Carlo Filippne


  • 2 (6 oz) boneless, skinless chicken breasts, cut into 1-inch-wide strips
  • 6 fingerling potatoes, sliced in half
  • 1 cup coarsely chopped kale
  • 1 tsp chopped fresh cilantro
  • 1/2 lemon, juiced
  • 1 tbsp extra-virgin olive oil
  • 2 pinches sea salt
  • 2 pinches black pepper or 1⁄4 tsp peppercorns


  1. Preheat oven to 400 ̊F.
  2. Place chicken strips in an oven pan. In a bowl, combine remaining ingredients, then pour over chicken. Cover with aluminum foil.
  3. Bake for 30 to 35 minutes.
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