Grilled Chicken and Kale
Spray oil 2 chicken breasts, sliced in half horizontally 150g kale 1 bunch asparagus 1/2 red pepper, cored, seeded, and cut into stripsIngredients
- Spray oil
- 2 chicken breasts, sliced in half horizontally
- 150g kale
- 1 bunch asparagus
- 1/2 red pepper, cored, seeded, and cut into strips
- 400g pineapple chunks
- dash of Italian Seasoning and paprika
- 400g cooked brown rice
Method
- Heat the grill to 400 degrees Fahrenheit.
- Cut a large piece of foil and set it on a tray.
- Spray it lightly with oil.
- Place the chicken breasts on the oiled foil.
- Arrange the pineapple, peppers, and asparagus around the chicken.
- Place the kale on top of the chicken.
- Place piled foil on the grill.
- Grill everything together for 20 minutes until the chicken is done.
- It is a good idea to turn everything over halfway through cooking.
- The chicken is done when it is firm in the center.
- To serve, divide the kale evenly among four plates, topping with a chicken breast on each plate.
- Add 100g rice next to each chicken breast.
- Divide the remaining fruit and vegetables (peppers, asparagus, and pineapple) into four equal portions and use them to fill the other half of each of the four plates.
- Serve hot.