Ingredients:

▪ 2 lbs. boneless, skinless chicken breasts, cut into 1-inch bite-sized cubes

 ▪ 1 cup no sugar added pickle juice

▪ 6 cups chopped kale

▪ ½ tsp each: salt & pepper, divided

▪ Cooking spray

▪ 6 tbsp hot sauce

▪ 4 tsp sesame oil

Directions:

1. Marinate the chicken with pickle juice for at least 15 minutes. 

2. Meanwhile, pre-heat the oven to 375⁰F.

3. Line two sheet pans with parchment paper or foil. Spray with non-stick cooking spray.

 4. With a knife or by hand, remove leaves from stems and tear or cut kale into large bite-sized pieces. Wash and dry thoroughly.

5. Toss kale with a quarter teaspoon of both salt and pepper. Spread a single layer of kale on one of the prepared sheet pans, being careful not to overcrowd.

6. Spray the top of the kale with non-stick cooking spray and bake for about 15 to 20 minutes until crisp, but not burnt.

7. Meanwhile, drain the chicken from pickle juice and toss with a quarter teaspoon of both salt and pepper. Spread the chicken in a single layer on the other prepared sheet pan, being careful not to overcrowd.

 8. Spray the top of the chicken with non-stick cooking spray and place it in the oven for 5 to 6 minutes before the kale chips are done. The chicken should cook to an internal temperature of 165⁰F.

 9. While the chicken nuggets are cooking, whisk together the hot sauce and sesame oil in a liquid measuring cup.

10. Once the chicken is cooked, toss with buffalo sauce.

11. For one portion, serve 6 ounces of chicken nuggets, a ¼ of the kale chips, and 1½ tablespoons of sesame buffalo sauce.

Yield: 4 Servings

Per Serving: 1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments

Nutritional Facts Per Serving: 340 calories, 50g protein, 10g carbohydrate, 11g fat