Tuscan Chicken and Kale Skillet

• 600 g skinless chicken breast
• 200 g kale, finely sliced
• 4 tbsp fresh lemon, zest and juice
• 4 tbsp extra-virgin olive oil
• 4 cloves garlic cloves, finely chopped
• 1 tsp freshly ground black pepper

Directions

1. 1Prepare Tuscan Chicken and Kale Skillet by measuring skinless chicken breast, kale, finely sliced and fresh lemon, zest and juice before starting; cut ingredients as specified.
2. 2Cook the main ingredient in a single layer for 4–6 minutes, turning once, until evenly browned.
3. 3Add the vegetables and cook for 4–5 minutes, stirring, until crisp-tender. Poultry must reach 74°C; fish 63°C; ground meat must have no pink centre. Check that the centre reaches 74°C before serving.
4. 4Remove from the heat, add the measured citrus and herbs, rest for 3 minutes and serve.