Braised Chicken with Kale (great for all phases)
■2 tablespoons olive oil, divided
■4 chicken breast bone in, skinned
■1/2 teaspoon freshly ground black pepper
■1/4 teaspoon salt
■5 garlic cloves, chopped
■1 (16-ounce) package cut prewashed kale
■1 (14.5-ounce) can no-salt-added fire-roasted diced tomatoes, undrained
■1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1. Preheat oven to 325°.
2.Heat a Dutch oven over medium-high heat. Add 2 teaspoons olive oil. Sprinkle the chicken with black pepper and 1/4 teaspoon salt. Place 2 pieces of chicekn in pan, and cook for 1 1/2 minutes on each side. Remove from pan. Repeat procedure with 2 teaspoons oil and remaining chicken. Remove from pan.
3. Add garlic; cook for 20 seconds. Add half of kale; cook for 2 minutes. Add remaining half of kale; cook 3 minutes. Stir in tomatoes and broth; bring to a boil. Return chicken to pan. Cover and bake at 325° for 1 hour and 15 minutes. Remove chicken from pan. Serve chicken over kale mixture.