Braised Chicken and Kale with Chickpeas

This easy, one pot meal has a great combination of lean protein, health benefits of kale and low carbohydrates. It makes a healthy option for dinner or a post-workout meal.

You can use any variety of kale in this dish.


  • 4 boneless, skinless chicken breasts – you can use thighs and legs for a heartier dish
  • 1 tablespoon paprika
  • Kosher salt, freshly ground pepper
  • 1 teaspoon olive oil
  • 1 medium onion, sliced
  • 6 garlic cloves, sliced
  • 1 can of chickpeas
  • 1-2 cups chicken broth
  • 1 cup dry white wine
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 large bunch kale, center ribs and stems removed, leaves cut into 1″ strips
  • Lemon wedges


Sprinkle chicken with paprika; season with salt and pepper. Heat oil in a large pot over medium heat. Add chicken and cook, turning occasionally, until brown on all sides, 8-10 minutes; transfer to a plate.

Add onion and garlic to pot and cook, stirring often, until softened, 8-10 minutes. Return chicken to pot; add broth, wine, herbs and chickpeas. Bring to a boil; cover. Reduce heat; simmer until chicken is cooked through, 25-35 minutes.

Add kale to pot. Cover; cook until wilted, about 5 minutes. Discard herbs. Serve chicken and kale with lemon wedges.

* If you do not have a big enough pot to throw the kale in before it wilts, saute in a pan and transfer before serving.

About The Author 

Susan is a classically trained chef with a bachelors degree in Culinary Management from Le Cordon Bleu Culinary Institute and also received further dietary culinary training while at The Hilton Head Health Institute. Susan is also certified as a Sports Nutritionist, Personal Fitness Chef and Personal Trainer. She started My Cuisine Coach and Healthy Meal Coach as way to help people learn how to cook healthy and great tasting food!!


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