Creamy Cajun chicken with kale & bell peppers

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Wash & dry produce

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Preheat skillet over medium-high heat

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• ½ tsp pepper
• ½ tsp salt

Meanwhile cut chicken breasts into fillets. Season with salt/pepper

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• ½ tbsp butter

Once the skillet is hot, add butter and swirl to melt.

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• ⅜ lb chicken breast

Add chicken to the skillet and pan-fry. Flipping once until cooked through. 6-8 minutes

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• ¼ kale

While the chicken cooks, trim the kale from the stems and cut into bite-sized pieces and transfer to a medium bowl.

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• ½ green bell pepper
• ½ red bell pepper

Trim, seed and slice the bell peppers into thin strips.

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• ½ tbsp butter

When the chicken is done, transfer to a plate and cover with foil. Add more butter to the skillet.

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Add peppers to the skillet and cook til soft. 3 minutes

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• 2 oz Chicken broth
• ½ tomato
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp Paprika
• ½ tsp thyme

Add tomatoes, broth and spices to the skillet.

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• 4 oz cream cheese

Cut cream cheese into small cubes. Reduce skillet to medium heat once simmering. Add cream cheese cubes one at a time and stir til melted. 3 minutes.

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Add kale to the skillet in handfuls and wait til it’s wilted slightly til you add more.

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Add the chicken and cook until heated through. 1-2 minutes.

Enjoy your meal!