Prosciutto Chicken with Strawberry-Glazed Kale
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Looking for a quick and easy one-pot meal that nevertheless feels like treating yourself to a decadent meal? This Prosciutto Chicken with Strawberry-Glazed Kale is the meal for you! Seasoned with lemon zest and wrapped in tender strips of prosciutto, the chicken is moist and flavorful and a treat all on its own. But then throw some crispy kale in the dish and drizzle with a sweet-and-sour strawberry lemon glaze for a healthy, no-fuss side dish to round out the meal. This is one of my favorite weeknight recipes!
Need a Break from Cooking?
Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIPÂ can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!
Prosciutto-Wrapped Chicken with Strawberry-Glazed Kale
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 pound chicken cut into 4 filets
- 1/2 teaspoon lemon zest
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
- 8 slices prosciutto
- 1/3 cup strawberry jam check ingredients for AIP
- 1/3 cup lemon juice
- 6 cups kale
Instructions
- Preheat the oven to 400 degrees F and grease a large baking dish with the oil.
- Coat the chicken in lemon zest, salt, and pepper, then wrap each filet with two slices of prosciutto and place into the baking dish.
- Bake the chicken for 15 minutes. Meanwhile, combine the jam and lemon juice.
- When the 15 minutes are up, add the kale to the baking dish and pour the strawberry sauce on top. Return to the oven for another 10-15 minutes or until the kale is wilted and the chicken is cooked through.