Lemon Pepper Kale Chicken

I wanted to make something easy with the ingredients I had on hand: kale, shredded Brussels sprouts, red onion and chicken breasts. And BAM! Deliciousness ensued. This meal is a breeze to make in a single pan and it is so juicy, sweet and tangy! I couldn't wait to share this creation! This recipe meets Whole 30 standards (no grains, no dairy, no sugar, no legumes) and is incredibly nutritious.
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  • Level: Easy
  • Yield: 4 servings
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1/2 red onion, diced

1 tablespoon plus 1 teaspoon olive oil

2 boneless, skinless chicken breasts

Kosher salt and freshly ground pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

1/2 teaspoon paprika

2 cups shredded Brussels sprouts (I used pre-shredded, but you could thinly slice them into strips as well)

2 cups kale, chopped

Zest and juice from 1/2 lemon

1 tablespoon capers

Lemon slices, for serving


  1. Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and cook until sizzling, about 1 minute, then reduce the heat to low and cook until the onions caramelize, stirring occasionally, about 10 minutes.
  2. Thinly slice each chicken breast into two cutlets. Season the chicken cutlets with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, Italian seasoning and paprika in a large bowl. Add the remaining 1 teaspoon olive oil and toss to combine.
  3. Add the chicken cutlets to the saucepan and cook on medium heat until golden brown on both sides, about 3 minutes per side. Remove the chicken to a plate.
  4. Add the Brussels sprouts and kale to the saucepan. Add the lemon juice and season with salt and pepper. Cook until the Brussels sprouts are tender and the kale is wilted, about 5 minutes. Top with lemon zest.
  5. Sprinkle capers all over to taste. Serve with lemon slices.
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