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Nashville-Style Pan-Glazed Chicken with Kale and Basil

Nashville-Style Pan-Glazed Chicken with Kale and Basil


  • 4 4 ounces chicken breasts, skinned and boned
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 2 teaspoons canola oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 - 3 cups chopped fresh kale
  • 2 tablespoons chopped fresh basil (optional)
  • 1 tablespoon crumbled goat cheese


  1. Sprinkle both sides of chicken with salt and pepper.
  2. Heat oil in a large nonstick or iron skillet over medium-high heat. Add chicken and cook 5 minutes or until lightly browned. Turn chicken and cook 6 minutes or until chicken is done. Stir in vinegar, honey, and kale and cook just until kale is wilted. Remove from heat, sprinkle with goat cheese and basil just before serving.


  • Recipe by Sarah-Jane Bedwell, RD, LDN, author of Schedule Me Skinny: Plan to Lose Weight and Keep it Off in Just 30 Minutes a Week.

Nutrition Information

Per serving: 216 kcal cal., 6 g fat (1 g sat. fat), 460 mg sodium, 1 g fiber, 25 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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