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Thursday, 15 October 2015

Kale, Cauliflower & Zucchini with Curry Chicken Pieces

Recipe by: Kelsey Schmautz

Kelsey cooks up a delicious & healthy dinner
This is a great recipe for busy people who get home late from work. Kelsey wanted to cook Jonathan and myself a healthy yet quick meal. This recipe is perfect! She put this together in about 1/2 an hour and it was simple, delicious and healthy...can't get any better than that.  Thanks Kelsey for sharing this great recipe.

Yield: 6-8  portions

1 head of cauliflower (small) - cut  into small pieces
1 zucchini (no need to peel a zucchini )
1 bunch kale - stems removed - ripped off the stem into small pieces
1 basket cherry tomatoes (approx. 20)
3 chicken breasts
1 small onion - peeled & diced small
1-2 tbsp. curry 
1/4 cup olive oil 
1 small pkg. goats cheese (4 oz.) - crumbled into tiny pieces
salt  & pepper - sprinkle a bit on the cooking chicken pieces.

Rinse chicken under cold water to remove surface pathogens. Pat dry with a paper towel. Cut up into 1 inch cubes.
Heat a skillet and when heated add oil. Wait until pan is pre-heated to cook the chicken or it will stick to the pan. Cook chicken until the juices run clear. 
While the chicken is cooking, in another large skillet sauté onion in 4 tbsp. oil. When the onion is transparent add diced cauliflower and zucchini. Cook until almost tender.
Add kale and tomatoes and cook until the kale is wilted.
When the kale is cooked add the cooked chicken and goats cheese. Stir in and serve.

saute chicken first

saute diced onion in another larger skillet

prepare kale

saute cauliflower & zuc first

add kale to cooked vegetables

allow vegetables to cook for 5 minutes, lid on

kale & cherry tomatoes

allow to cook until kale is dark bright green and wilted...this doesn't take long

add chicken, cook for 4 more minutes & serve

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'