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Beer Glazed Chicken with Crispy Kale

Beer Glazed Chicken with Crispy Kale

I pinned both of these recipes as part of my Menu of the Month Pinterest board, and found that they worked really well together as a quick, healthy meal. If I made this again, I would add a second side to the meal, because while the kale was a healthy, delicious option—we were missing a starch that left us hungry again two hours later. Consider adding mashed sweet potatoes or mixing in some quinoa to the kale to bump up the protein.


Beer Glazed Chicken and Roasted Kale
Cooking Light: Chicken and Kale


  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons thinly sliced shallots
  • 3/4 cup beer
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey


  • 3 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, thinly sliced
  • 10 ounces kale, stems removed and chopped
  • 1 teaspoon sherry vinegar (Optional)
  1. KALE: Preheat oven to 425. Place large jelly roll pan in oven as it’s preheating.
  2. Combine kale, salt, garlic, and oil in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake for 5 minutes. Stir kale. Bake another 3 minutes or until edges of leaves are crisp and kale is tender.
  3. Place kale in large bowl, drizzle with vinegar (optional).
  4. CHICKEN: Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. NOTE: My chicken was only partly cooked after 10 minutes, so I moved the breasts to the oven to continue to cook with the kale. They took another 5 minutes.
  5. While chicken is cooking, combine beer, soy sauce, mustard and honey in a small bowl; stir with a whisk.
  6. Add shallots to pan; cook 1 minute or until translucent. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce.