Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, baked jalapeño chicken and broccoli with kale chips. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Baked Jalapeño Chicken and Broccoli with Kale Chips is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Baked Jalapeño Chicken and Broccoli with Kale Chips is something that I’ve loved my whole life.
Chop kale into bite size pieces. Toss in olive oil and season with paprika. Line pan with parchment paper and spread seasoned kale over paper.
To get started with this particular recipe, we must prepare a few components. You can cook baked jalapeño chicken and broccoli with kale chips using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Baked Jalapeño Chicken and Broccoli with Kale Chips:
- Prepare boneless chicken breast
- Prepare broccoli
- Prepare kale
- Get olive oil, extra virgin
- Make ready Jalapeño pepper
- Prepare paprika
- Make ready Garlic salt
- Get pepper
- Prepare foil
- Get parchment paper
Baked green peas with Broccoli chips.. Baked salmon with sticky rice and roasted broccoli. To me the fall season means comfy sweaters, cozy blankets, and baked dinners. So break out your CorningWare and some oven mitts, this Broccoli and Chicken Casserole recipe is great for chilly evenings and always better the next day for lunch.
Instructions to make Baked Jalapeño Chicken and Broccoli with Kale Chips:
- Preheat oven to 350
- Season chicken with paprika and garlic salt. Wrap in foil and place in oven for 40 min.
- Chop kale into bite size pieces. Toss in olive oil and season with paprika. Line pan with parchment paper and spread seasoned kale over paper. Bake at 350 the last 20 minutes.
- Chop broccoli into bite size pieces. Chop Jalapeño pepper into thin slices. Toss Jalapeño and Broccoli in zip lock bag with olive oil. Season with paprika. Wrap in foil and bake last 20 minutes.
- Enjoy
I made mine a bit differently, but the same effect. I seasoned the chicken tenders with salt, garlic powder and onion powder and then dipped them into melted butter before dredging them in the crushed chips. In my opinion the cheese made the dish very heavy. Also mine was not truly "crisp" but more like lightly sauteed spinach. It was OK but I probably won't make it again.
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