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 chicken with pickle juice for at least 15 minutes.

2. Meanwhile, pre-heat 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 chicken from pickle juice and toss with a quarter teaspoon of both salt and pepper. Spread 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 in the oven for 5 to 6 minutes before the kale chips are done. Chicken should cook to an internal temperature of 165⁰F.

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

10. Once the chicken is cooked, toss it 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 lean, 1 healthy fat, 3 green, 3 condiments

Nutrition Facts per serving: 340 calories, 50g protein, 10g carbohydrate, 11g fat