Heat a large stove top pan to medium heat, while the pan is heating season the chicken breast on both sides, using black pepper and garlic powder. Once the pan is hot, add the extra virgin olive oil to the pan.
Place the chicken immediately in the pan, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked…if not golden, give each side another minute…your pan wasn’t hot enough. Then turn the heat to low and cover the chicken with a lid. Let it cook for about 4 minutes, then flip and cover again for additional 4 minutes.
After 4 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast…these times are based on a 4 oz breast. My rule of thumb is, once covered, cook the chicken for 1 minute per ounce per side. I find that this deliveres a perfect juicy chicken breast every time.It is always best to check the internal temperature of chicken before serving.
While the chicken is cooking prep and plate the remainder of the ingredients. Add kale to a bowl, and toss with the dressing. I always toss the dressing in my greens first, this allows the dressing to be evenly disbursed throughout the salad.
Then top with diced shallots, sliced hearts of palm, halved cherry tomatoes, and sliced avocado.
Once the chicken is done cooking, remove from the pan, slice into bite size pieces and add to the salad.
Macro Nutrition
Nutrition Facts
Kale Chicken and Hearts of Palm
Amount Per Serving
Calories 372Calories from Fat 178
% Daily Value*
Fat 19.8g30%
Saturated Fat 3.2g20%
Trans Fat 0g
Polyunsaturated Fat 1.8g
Monounsaturated Fat 10.2g
Cholesterol 70mg23%
Sodium 214.8mg9%
Potassium 768.4mg22%
Carbohydrates 22.4g7%
Fiber 8g33%
Sugar 9.5g11%
Protein 32g64%
Vitamin A 57.9IU1%
Vitamin C 88.2mg107%
Calcium 27.5mg3%
Iron 10.6mg59%
* Percent Daily Values are based on a 2000 calorie diet.