Reboot Meal Kale Zucchini Stir Fry Recipe 485

KALE AND CHICKEN STIR-FRY

This is a quick and easy recipe, perfect for a weekday meal. There is lots of room in this recipe to add whatever vegetables you like to make it your own. Serve alone or with rice.

Provided by CookingWithShelia

Categories Chicken Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 10

Kale and Chicken Stir-Fry image

Steps:

Lightly season chicken breasts on both sides with salt and pepper.
Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.

Nutrition Facts : Calories 351.5 calories, Carbohydrate 28.4 g, Cholesterol 69.2 mg, Fat 13.2 g, Fiber 5.1 g, Protein 31.9 g, SaturatedFat 2.5 g, Sodium 160.9 mg, Sugar 3.4 g

Ingredients

2 (8 ounce) boneless, skinless chicken breasts
salt and freshly ground black pepper
1 sweet potato
2 tablespoons sesame oil
1 bunch chopped kale
4 each mini bell peppers, halved lengthwise and seeded
½ medium red onion, cut into bite-size pieces
½ zucchini, sliced
3 cloves garlic, chopped
2 tablespoons peanut sauce

EASY ZUCCHINI STIR-FRY

Sliced zucchini, sweet onion, and diced tomatoes are stir-fried with garlic for a quick and easy Italian-tasting vegetable side dish. Goes great with grilled chicken breast, fish, or pasta. Ever since I have been making it, my husband can eat almost all of it in one sitting!

Provided by sheistyb

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 4

Number Of Ingredients 7

Easy Zucchini Stir-Fry image

Steps:

Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 10.5 g, Fat 3.6 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 209.7 mg, Sugar 5.8 g

Ingredients

1 tablespoon olive oil
1 tablespoon minced garlic
1 large sweet onion, thinly sliced
2 medium zucchini, halved and sliced
1 (14.5 ounce) can diced tomatoes
1 pinch Italian seasoning, or to taste
1 pinch salt and ground black pepper to taste

ZUCCHINI, KALE, AND TOMATO SAUTE

This is a good way to use up kale and zucchini. The tomatoes really add to the dish as well. This would be good with yellow squash also.

Provided by KristiJoy

Categories Greens

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

Zucchini, Kale, and Tomato Saute image

Steps:

Heat oil in large skillet over medium heat, and saute onion until tender.
Then add garlic and cook for another minute.
Add zucchini, tomatoes, basil, oregano, pepper, and salt, and let cook until zucchini is fairly tender and tomatoes are falling apart (about 10 min).
Stir in kale and continue to cook until kale is wilted and tender.

Nutrition Facts : Calories 101, Fat 3.3, SaturatedFat 0.5, Sodium 237.6, Carbohydrate 16.6, Fiber 4.1, Sugar 6.2, Protein 4.8

Ingredients

1 tablespoon extra virgin olive oil
1 onion, sliced thinly
4 garlic cloves, minced
2 large zucchini, thinly sliced
5 tomatoes, chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt (to taste)
2 bunches kale, stems removed and leaves roughly chopped