Get ready for fall with our friend and celebrity nutritionist Kelly LeVeque’s Brussel Sprouts and Kale with Grapes Over Chicken, and bring those delicious seasonal flavors to your kitchen. Read below to get the entire recipe.
Cut the chicken breast butterfly style (a quarter of an inch thick and pounded thin).
Place chicken over medium-high heat to cook all the way through and top with seasoning.
In a large sauté pan, sauté chiffonade, dinosaur kale, shredded Brussel sprouts, and red grapes with 1 tablespoon of olive oil.
Sauté for 4 minutes.
Prepare the dressing by mixing and whisking the ingredients.
Once the kale and Brussel sprouts are wilted, pour the dressing on top.
Add 2 tablespoons of pine nuts.
Serve each chicken breast with a 4th of the greens mixture. Enjoy!
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Check out more of our favorite recipes by Kelly here.