Piedmont is partnering with  Garnish & Gather to share heart-healthy recipes you can feel good about eating.

Serves 2

Ingredients:

• 2 chicken breasts
• 1 tablespoon olive oil, divided
• Salt and pepper
• 1 tablespoon butter or olive oil
• G&G chicken spice (1/2 tablespoon garlic, ½ tablespoon smoked paprika, ½ tablespoon cumin, ½ tablespoon oregano, ½ tablespoon thyme, ½ teaspoon mustard seed, ½ teaspoon cinnamon)
• 2 tablespoons pecans
• 2 cups mushrooms
• G&G salad starter (1/2 cup chopped onion and 2 cloves of minced garlic)
• 1 bunch of kale
• ½ tablespoon apple cider vinegar
• ¼ teaspoon red pepper flakes
• 3 ounces goat cheese 

Step one: Toast nuts and prep chicken and mushrooms

• In a large sauté pan, heat ½ tablespoon oil over medium heat.
• Add pecans and toast for four to five minutes, until fragrant.
• Season chicken with salt and pepper, then coat with G&G chicken spice.
• Roughly chop mushrooms. 

Step two: Cook chicken and prep kale

• Remove pecans from pan and set aside.
• In the same pan used for the nuts, heat ½ tablespoon oil over medium heat.
• Add chicken and cook for five to seven minutes per side, until cooked through.
• Remove large stems from kale and chop leaves.
• Remove chicken from pan and keep warm. 

Step three: Cook veggies

• In the same pan used for the chicken, heat 1 tablespoon of butter or olive oil over medium-high heat.
• Add mushrooms and sauté for three to four minutes, until golden.
• Turn mushrooms and add G&G salad starter.
• Cook five to six minutes, stirring occasionally.
• Reduce heat to medium and add kale, apple cider vinegar, red pepper flakes, salt and pepper, scraping up browned bits.
• Cook four to six minutes, until kale is emerald green.
• Cut chicken into strips.

Step four: Plate meal and enjoy

• Scoop kale mixture onto plate and top with chicken strips.
• Garnish with crumbled goat cheese and toasted pecans.

To learn more about Garnish and Gather, click here. 

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