Seared Chicken with Roasted Kale and Creamy Peanut Sauce

Think you don’t like kale? This dish will change your mind. Tender seared chicken is paired with roasted kale, bell pepper and mushrooms, all coated in a creamy, tangy peanut sauce.

It’s a quick and satisfying weeknight dinner that’s packed with flavor and texture. The roasted kale adds a delightful crunch, while the peanut sauce brings everything together with its rich, savory notes.

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Ingredients

1 lb chicken breast, slicedView ingredient guideLike ingredientDislike ingredient

4 cups kale, choppedView ingredient guideLike ingredientDislike ingredient

1 bell pepper, slicedView ingredient guideLike ingredientDislike ingredient

8 oz mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

3 tbsp peanut butterView ingredient guideLike ingredientDislike ingredient

2 tbsp soy sauceView ingredient guideLike ingredientDislike ingredient

1 tbsp rice vinegarView ingredient guideLike ingredientDislike ingredient

1 tbsp honeyView ingredient guideLike ingredientDislike ingredient

1 clove garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 tsp ginger, gratedView ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Toss kale, bell pepper and mushrooms with 1 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and slightly crispy.
2. While vegetables roast, season chicken with salt and pepper. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 5-6 minutes per side. Remove from skillet and set aside.
3. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, garlic and ginger until smooth. Add water a tablespoon at a time if needed to reach desired consistency.
4. Slice the cooked chicken. Divide roasted vegetables among plates, top with sliced chicken and drizzle with peanut sauce. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with tofu, shrimp or beef. Adjust cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.

Can I make the peanut sauce ahead of time?

Absolutely! The peanut sauce can be made up to 3 days in advance and stored in the refrigerator. Stir well before using.