20 Flavorful Kale and Chicken Recipes for Healthy Meals

Looking for healthy, delicious meals that don’t skimp on flavor? You’re in luck! These 20 Flavorful Kale and Chicken Recipes are perfect for busy weeknights, meal prep, or cozy dinners. Packed with protein, greens, and endless taste, these dishes prove that eating well never has to be boring. Ready to mix things up? Let’s dive into these mouthwatering combos!

Garlic Butter Chicken with Sautéed Kale

This one-pan wonder delivers juicy chicken and tender kale in a rich garlic butter sauce—perfect for busy weeknights when you crave something cozy yet quick.

Ingredients:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 3 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1 bunch kale, stems removed and leaves torn (about 4 cups)
• 1 tbsp lemon juice

Instructions:

1. Season chicken breasts evenly with 1/4 tsp salt and 1/8 tsp black pepper. Melt 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook for 6–7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a plate.
2. In the same skillet, melt remaining 2 tbsp butter. Add minced garlic, 1/4 tsp salt, 1/8 tsp black pepper, and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
3. Add kale and toss to coat in the garlic butter. Cook for 3–4 minutes, stirring occasionally, until wilted but still bright green. Drizzle with lemon juice.
4. Return chicken to the skillet, nestling it into the kale. Spoon pan sauce over the top and serve warm.

The magic here? The garlic butter doubles as a glaze for the chicken and a dressing for the kale—no extra pans or fuss required.

Tip: For extra flavor, rub the chicken with 1/2 tsp dried Italian seasoning before cooking.

Lemon Herb Grilled Chicken and Kale Salad

This bright and zesty salad pairs juicy grilled chicken with hearty kale for a meal that’s light yet satisfying—perfect for summer evenings or meal prep!

Ingredients:

• 2 boneless, skinless chicken breasts
• 3 tbsp olive oil, divided
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chopped kale, stems removed
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions:

1. In a bowl, whisk together 2 tbsp olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and black pepper. Add chicken and toss to coat. Marinate for 15 minutes (or up to 1 hour).
2. Heat grill or grill pan to medium-high. Cook chicken for 6–7 minutes per side, until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
3. In a large bowl, massage kale with remaining 1 tbsp olive oil for 1–2 minutes until slightly softened. Top with sliced chicken, Parmesan, and pine nuts.

The trick here? Massaging the kale tenderizes it without cooking, so it holds up beautifully against the smoky grilled chicken.

Tip: For extra tang, drizzle with a little extra lemon juice right before serving.

Creamy Coconut Curry Chicken with Kale

This cozy one-pot wonder balances rich coconut milk, warm spices, and tender kale for a weeknight dinner that feels like a hug.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp coconut oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 tbsp red curry paste
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 bunch kale, stems removed and leaves torn
• 1 tbsp lime juice
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium-high. Add chicken and cook 5 minutes until lightly browned. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add 3 garlic cloves and 1 tbsp ginger, stirring 30 seconds until fragrant.
3. Stir in 2 tbsp red curry paste, then pour in coconut milk, 1 cup broth, 1 tbsp fish sauce, and 1 tbsp brown sugar. Bring to a gentle simmer.
4. Return chicken to the pot. Simmer uncovered 15 minutes, stirring occasionally.
5. Add kale and cook 3 minutes until wilted. Finish with 1 tbsp lime juice.

The magic here? The kale soaks up the creamy curry without turning mushy, adding earthy depth to every bite.

Tip: For extra richness, swirl in a spoonful of coconut cream just before serving.

One-Pan Baked Chicken Thighs with Roasted Kale

Juicy, crispy chicken thighs and caramelized kale come together in this fuss-free one-pan wonder—perfect for busy weeknights with minimal cleanup.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 bunch kale, stems removed and torn into 2-inch pieces (about 4 cups)
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat oven to 425°F. Toss kale with 1 tbsp olive oil and a pinch of salt on a rimmed baking sheet, spreading it evenly.
2. Pat chicken thighs dry, then rub with remaining 2 tbsp olive oil. Sprinkle evenly with garlic powder, smoked paprika, 1/2 tsp salt, and black pepper.
3. Nestle chicken thighs skin-side up among the kale. Bake for 30 minutes until chicken skin is crispy and internal temperature reaches 165°F.
4. Drizzle lemon juice over the kale, then toss gently to combine. Serve immediately.

The kale turns delightfully crisp at the edges while soaking up the savory chicken drippings—a flavor match made in heaven.

Tip: For extra-crispy skin, broil the chicken for the last 2–3 minutes (watch closely!).

Spicy Chicken Stir-Fry with Kale and Bell Peppers

This vibrant stir-fry packs a punch with tender chicken, crisp veggies, and a kick of heat—perfect for spicing up weeknight dinners.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp honey
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 2 cups chopped kale, stems removed
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp red pepper flakes
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. In a bowl, toss the chicken with 1 tbsp soy sauce, 1 tbsp sriracha, and 1 tbsp honey. Let marinate for 10 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over high heat. Add the chicken and cook for 5–6 minutes until browned. Transfer to a plate.
3. Add the remaining 1 tbsp oil to the skillet. Sauté the bell pepper for 2 minutes, then add the kale, garlic, ginger, and 1/2 tsp red pepper flakes. Cook for 3 minutes until kale wilts.
4. Return the chicken to the skillet with the remaining 1 tbsp soy sauce. Toss everything together for 1–2 minutes until heated through.
5. Garnish with sesame seeds and serve immediately.

The magic here? The honey balances the heat while the kale adds a satisfying crunch—no soggy greens here!

Tip: For extra depth, swap half the soy sauce with fish sauce.

Kale and Chicken Stuffed Sweet Potatoes

These Kale and Chicken Stuffed Sweet Potatoes are a hearty, nutrient-packed meal that feels indulgent but comes together with minimal fuss.

• 2 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil, divided
• 1/2 tsp salt, divided
• 1/4 tsp black pepper
• 1 cup shredded cooked chicken
• 2 cups chopped kale, stems removed
• 1/4 cup shredded sharp cheddar cheese
• 2 tbsp Greek yogurt
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder

1. Preheat oven to 400°F. Scrub sweet potatoes, pierce with a fork, and rub with 1/2 tbsp olive oil and 1/4 tsp salt. Bake directly on the rack for 45-50 minutes until tender.
2. Meanwhile, heat remaining 1/2 tbsp olive oil in a skillet over medium. Add kale and sauté for 3-4 minutes until wilted. Stir in chicken, 1/4 tsp salt, black pepper, smoked paprika, and garlic powder. Cook 1 minute more.
3. Slice baked sweet potatoes open lengthwise and fluff flesh with a fork. Stuff evenly with chicken-kale mixture, then top with cheddar cheese. Return to oven for 3-4 minutes until cheese melts.
4. Dollop with Greek yogurt before serving.

The smoky paprika and creamy yogurt balance the earthy kale and sweet potato perfectly—this dish eats like a loaded baked potato but with a fresh, wholesome twist.

Tip: For extra crispiness, broil the stuffed potatoes for the last 1-2 minutes (watch closely!).

Cheesy Chicken and Kale Casserole

This cozy casserole combines tender chicken, hearty kale, and a creamy cheese sauce for a comforting dish that’s weeknight-easy but tastes like a labor of love.

Ingredients:

• 2 cups cooked shredded chicken
• 4 cups chopped kale (stems removed)
• 2 cups elbow pasta, uncooked
• 2 tbsp olive oil
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup chicken broth
• 2 cups shredded cheddar cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package instructions; drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add kale and sauté for 3–4 minutes until wilted. Remove from skillet.
3. In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and chicken broth until smooth. Stir in garlic powder, onion powder, salt, and black pepper. Simmer for 3–4 minutes until slightly thickened.
4. Remove skillet from heat. Stir in cheddar cheese until melted. Fold in cooked pasta, shredded chicken, and kale until evenly coated.
5. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle panko breadcrumbs evenly over the top. Bake for 20–25 minutes until bubbly and golden.

The magic here? The kale stays vibrant and slightly crisp under that cheesy blanket, adding a fresh contrast to the rich sauce.

Tip: For extra crunch, toast the panko in a dry pan for 2 minutes before sprinkling it on top.

Grilled Chicken Kale Caesar Wraps

These wraps pack all the bold flavors of a classic Caesar salad into a portable, protein-packed lunch—perfect for busy days when you need something hearty but fresh.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 large whole-wheat tortillas
• 3 cups chopped kale, stems removed
• 1/3 cup grated Parmesan cheese
• 1/4 cup Caesar dressing (plus extra for drizzling)
• 1/2 cup croutons, lightly crushed

Instructions:

1. Grill the chicken: Preheat grill or grill pan to medium-high (about 400°F). Rub chicken with 1 tbsp olive oil, then season evenly with 1 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Grill for 6–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Prep the kale: In a bowl, massage 3 cups chopped kale with 1/4 cup Caesar dressing until slightly softened (about 1 minute).
3. Assemble wraps: Warm tortillas briefly in a dry skillet for 10 seconds per side. Divide kale mixture among tortillas, then top with sliced chicken, 1/3 cup Parmesan cheese, and 1/2 cup croutons. Drizzle with extra dressing if desired.
4. Roll & serve: Fold sides of each tortilla inward, then roll tightly from the bottom. Slice in half diagonally and serve immediately.

The crunch of croutons and the tangy dressing against the smoky grilled chicken makes this wrap anything but ordinary—it’s a Caesar salad reimagined for on-the-go cravings.

Tip: For meal prep, store components separately and assemble just before eating to keep the tortillas from getting soggy.

Chicken and Kale Quinoa Bowls with Tahini Dressing

Packed with protein and vibrant flavors, these nourishing bowls are a weeknight hero—ready in under 30 minutes and endlessly customizable.

Ingredients

• 1 cup quinoa, rinsed
• 1 ¾ cups water
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• ½ tsp salt, divided
• ½ tsp black pepper
• 1 tsp smoked paprika
• 4 cups chopped kale, stems removed
• 1 tbsp lemon juice
• ¼ cup tahini
• 2 tbsp honey
• 1 clove garlic, minced
• 3 tbsp warm water

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, season chicken with ¼ tsp salt, black pepper, and smoked paprika. Heat olive oil in a skillet over medium-high. Cook chicken for 6–8 minutes, stirring occasionally, until golden and cooked through.
3. In the same skillet, add kale and lemon juice. Toss for 2–3 minutes until just wilted.
4. Whisk together tahini, honey, garlic, remaining ¼ tsp salt, and warm water until smooth.
5. Divide quinoa among bowls, top with chicken and kale, and drizzle with tahini dressing.

The creamy, slightly sweet tahini dressing ties everything together—it’s so good, you’ll want to double the batch for salads later!

Tip: For extra crunch, sprinkle with toasted sesame seeds or chopped almonds.

Kale and Chicken Pasta with Sun-Dried Tomatoes

This hearty Kale and Chicken Pasta with Sun-Dried Tomatoes is a weeknight lifesaver—packed with bold flavors and ready in under 30 minutes!

• 8 oz penne pasta (or your favorite short pasta)
• 2 tbsp olive oil, divided
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 3 cloves garlic, minced
• 1/3 cup oil-packed sun-dried tomatoes, drained and chopped
• 1/2 tsp crushed red pepper flakes (optional)
• 4 cups chopped kale, stems removed
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup reserved pasta water

1. Cook pasta in salted boiling water according to package directions. Reserve 1/4 cup pasta water, then drain.
2. Meanwhile, heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 5–6 minutes until golden. Transfer to a plate.
3. In the same skillet, heat remaining 1 tbsp olive oil. Add garlic, sun-dried tomatoes, and red pepper flakes (if using); sauté for 1 minute until fragrant.
4. Add kale and toss until wilted, about 2 minutes. Return chicken to the skillet, along with cooked pasta, Parmesan, and reserved pasta water. Toss everything until glossy and combined.

The sun-dried tomatoes add a sweet-tangy punch that balances the earthy kale and tender chicken—no cream needed for this rich, satisfying dish!

Tip: For extra depth, stir in a splash of the sun-dried tomato oil from the jar.

Sheet Pan Chicken Sausage and Kale Bake

This Sheet Pan Chicken Sausage and Kale Bake is a fuss-free weeknight hero—packed with savory flavor and ready with minimal cleanup.

• 12 oz precooked chicken sausage, sliced into ½-inch rounds
• 1 large bunch kale, stems removed and leaves torn into bite-sized pieces (about 6 cups)
• 1 lb baby potatoes, halved
• 1 small red onion, thinly sliced
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp balsamic vinegar

1. Preheat oven to 425°F. Toss baby potatoes and red onion with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper on a sheet pan. Roast for 15 minutes.
2. Remove pan from oven. Push potatoes to one side; add kale and chicken sausage to the other. Drizzle with remaining 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, and balsamic vinegar. Toss kale and sausage lightly (leave potatoes undisturbed).
3. Return to oven and bake 10–12 minutes until kale is crisp at the edges and sausage is browned.

The magic here? The kale gets irresistibly crispy while the sausage stays juicy—no soggy greens in sight! Tip: Swap sweet potatoes for baby potatoes if you prefer a sweeter twist.

Kale and Chicken Stuffed Bell Peppers

These vibrant bell peppers are packed with tender chicken, hearty kale, and just the right amount of cheese for a satisfying meal that’s as pretty as it is tasty.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1 lb ground chicken
• 2 cups chopped kale, stems removed
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese
• 1/2 cup marinara sauce

Instructions:

1. Preheat oven to 375°F. Place prepared bell peppers upright in a baking dish and lightly drizzle with 1/2 tbsp olive oil.
2. Heat remaining 1/2 tbsp olive oil in a skillet over medium heat. Add ground chicken and cook until no longer pink, about 6 minutes. Add onion, garlic, oregano, salt, and black pepper; cook for 2 more minutes.
3. Stir in kale and marinara sauce, cooking until kale wilts, about 3 minutes. Remove from heat and fold in 1/2 cup mozzarella and all the Parmesan.
4. Spoon filling into peppers, top with remaining 1/2 cup mozzarella, and bake for 25–30 minutes until peppers are tender and cheese is bubbly.

The kale adds a earthy depth to the filling, while the melty cheese pulls everything together in the best way. Serve with crusty bread to soak up the juices!

Tip: For extra flavor, try sprinkling the peppers with red pepper flakes before baking.

Slow Cooker Chicken and Kale Stew

This hearty Slow Cooker Chicken and Kale Stew is a no-fuss, flavor-packed meal that practically cooks itself while you go about your day.

• 1.5 lbs boneless, skinless chicken thighs
• 4 cups chopped kale (stems removed)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced into rounds
• 4 cups low-sodium chicken broth
• 1 (15 oz) can white beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

1. Heat olive oil in a skillet over medium-high. Add chicken thighs and sear for 3 minutes per side until golden (they’ll finish cooking in the slow cooker). Transfer to slow cooker.
2. Add onion, garlic, carrots, chicken broth, white beans, thyme, smoked paprika, salt, pepper, and bay leaf to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Shred chicken directly in the pot using two forks. Stir in kale, cover, and cook 15 more minutes until greens are tender.
5. Discard bay leaf before serving.

The smoky paprika and tender kale melt into the broth, creating a stew that’s both rustic and bright—perfect for ladling over crusty bread.

Tip: For extra richness, stir in a splash of heavy cream or a spoonful of cream cheese at the end.

Kale and Chicken Frittata with Goat Cheese

This protein-packed frittata is a breeze to whip up, with creamy goat cheese balancing the earthy kale and tender chicken for a satisfying meal any time of day.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup chopped cooked chicken
• 1 cup chopped kale (stems removed)
• 1/4 cup crumbled goat cheese
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Heat olive oil in a 10-inch oven-safe skillet over medium. Add kale and sauté for 2 minutes until slightly wilted. Stir in chicken and 1/4 tsp red pepper flakes (if using).
3. Pour egg mixture evenly over the filling. Cook undisturbed for 3 minutes until edges set, then sprinkle goat cheese on top.
4. Transfer skillet to oven and bake for 12–15 minutes until center is just set. Let cool 5 minutes before slicing.

The goat cheese melts into velvety pockets, while the kale keeps a subtle crunch—perfect for brunch or a quick dinner with leftovers.

Tip: For extra flavor, use rotisserie chicken or toss the kale with a squeeze of lemon before adding.

Chicken and Kale Spring Rolls with Peanut Sauce

These fresh, crunchy spring rolls are packed with tender chicken and hearty kale, balanced by a creamy peanut dipping sauce—perfect for a light lunch or appetizer that feels indulgent.

Ingredients:

• 8 rice paper wrappers (8.5-inch diameter)
• 2 cups shredded cooked chicken
• 2 cups finely chopped kale, ribs removed
• 1 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp lime juice
• 1 tsp sriracha (optional)
• 1/4 cup warm water

Instructions:

1. Make the sauce: Whisk together peanut butter, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp lime juice, 1 tsp sriracha (if using), and 1/4 cup warm water until smooth. Set aside.
2. Prep fillings: In a bowl, toss shredded chicken, kale, carrots, and cilantro until evenly mixed.
3. Soak wrappers: Dip one rice paper wrapper into a shallow bowl of warm water for 10 seconds until pliable but still slightly firm. Lay flat on a damp towel.
4. Fill and roll: Place 1/4 cup of the chicken mixture just below the center of the wrapper. Fold sides inward, then tightly roll from the bottom up. Repeat with remaining wrappers and filling.
5. Serve: Slice rolls in half diagonally and serve immediately with peanut sauce.

The contrast of the crisp veggies and chewy wrapper with the rich, tangy sauce makes these rolls irresistible—no frying required! Tip: For extra crunch, add a few thin slices of cucumber or bell pepper to the filling.

Kale and Chicken Fried Rice with Sesame Seeds

This hearty fried rice is packed with tender chicken, nutrient-rich kale, and a toasty sesame finish—perfect for turning leftovers into something special.

Ingredients:

• 2 cups cooked white rice (day-old works best)
• 1 boneless, skinless chicken breast, diced
• 2 cups chopped kale, stems removed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 eggs, lightly beaten
• 1 tbsp toasted sesame seeds
• 1/2 tsp black pepper

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until no longer pink. Remove and set aside.
2. In the same skillet, add garlic and ginger, stirring for 30 seconds until fragrant. Push to one side, pour in eggs, and scramble until just set.
3. Add kale and cook for 2 minutes until slightly wilted. Stir in rice, breaking up clumps, and cook for 3 minutes.
4. Return chicken to the skillet. Drizzle with soy sauce, sesame oil, and black pepper, tossing to coat evenly. Cook for 2 more minutes.
5. Remove from heat, sprinkle with sesame seeds, and serve immediately.

The nutty crunch of sesame seeds against the savory chicken and earthy kale makes this dish feel restaurant-worthy—yet it’s ready in under 30 minutes.

Tip: For extra flavor, toast the sesame seeds in a dry pan for 1–2 minutes before adding them.

Chicken and Kale Pot Pie with Flaky Crust

This cozy pot pie packs in tender chicken, hearty kale, and a buttery, flaky crust that’ll have everyone asking for seconds.

Ingredients

• 1 store-bought or homemade pie crust (top and bottom)
• 2 cups cooked shredded chicken
• 2 cups chopped kale, stems removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Roll out the bottom pie crust and fit it into a 9-inch pie dish. Set aside.
2. In a large skillet, melt 3 tbsp butter over medium heat. Add diced onion and cook for 3 minutes until soft. Stir in 2 minced garlic cloves and cook for 30 seconds.
3. Sprinkle 3 tbsp flour over the onions and stir to coat. Cook for 1 minute, then slowly whisk in 1 1/2 cups chicken broth and 1/2 cup heavy cream until smooth.
4. Add 2 cups shredded chicken, 2 cups chopped kale, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp thyme. Simmer for 5 minutes until thickened.
5. Pour the filling into the pie crust. Top with the second crust, crimp edges, and cut vents. Brush with beaten egg.
6. Bake at 400°F for 25–30 minutes until the crust is golden and filling bubbles. Let cool 10 minutes before serving.

The flaky crust soaks up just enough of the creamy filling without getting soggy—a perfect bite every time.

Tip: For extra crunch, sprinkle the crust with flaky salt before baking.

Kale and Chicken Lettuce Wraps with Hoisin Sauce

These fresh, crunchy lettuce wraps are packed with savory chicken, tender kale, and a sweet-salty hoisin glaze—perfect for a light yet satisfying meal.

Ingredients:

• 1 lb ground chicken
• 2 cups finely chopped kale (stems removed)
• 3 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp minced garlic
• 1 tsp grated ginger
• 8 large butter lettuce leaves
• 2 tbsp chopped green onions (for garnish)
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. In a large skillet over medium-high heat, cook the ground chicken for 5–6 minutes, breaking it apart with a spatula, until no pink remains.
2. Add the kale, 1 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp garlic, and 1 tsp ginger. Stir-fry for 3–4 minutes until the kale wilts.
3. Remove from heat and stir in the remaining 2 tbsp hoisin sauce.
4. Spoon the mixture into lettuce leaves, then garnish with green onions and sesame seeds.

The contrast of cool, crisp lettuce with the warm, umami-rich filling makes these wraps irresistible—plus, they’re ready in under 20 minutes!

Tip: For extra crunch, add shredded carrots or diced water chestnuts to the filling.

Chicken and Kale Tacos with Avocado Lime Crema

These tacos are a fresh twist on taco night, with tender chicken, hearty kale, and a creamy avocado lime crema that ties it all together.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch strips
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 cups chopped kale, stems removed
• 8 small corn tortillas
• 1 ripe avocado
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1/4 tsp garlic powder
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes, stirring occasionally, until browned.
2. Sprinkle the chicken with 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Stir to coat evenly and cook for 1 more minute.
3. Add the kale to the skillet and cook for 2–3 minutes, just until wilted. Remove from heat.
4. In a blender, combine the avocado, 1/4 cup sour cream, 2 tbsp lime juice, and 1/4 tsp garlic powder. Blend until smooth.
5. Warm the tortillas in a dry skillet or microwave. Fill each with the chicken-kale mixture, drizzle with avocado crema, and top with fresh cilantro.

The smoky-spiced chicken pairs perfectly with the bright, creamy avocado lime crema—making these tacos anything but ordinary.

Tip: For extra crunch, toast the tortillas directly over a gas flame for a few seconds per side.

Kale and Chicken Pizza with Whole Wheat Crust

This hearty pizza pairs tender chicken and earthy kale with a nutty whole wheat crust for a wholesome twist on a weeknight favorite.

Ingredients:

• 1 cup warm water (110°F)
• 2 ¼ tsp active dry yeast
• 1 tbsp honey
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil, divided
• 1 cup shredded cooked chicken
• 2 cups chopped kale, stems removed
• 1 cup shredded mozzarella cheese
• ½ tsp garlic powder
• ½ tsp red pepper flakes
• ¼ cup grated Parmesan cheese

Instructions:

1. In a bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy. Stir in whole wheat flour, all-purpose flour, 1 tsp salt, and 1 tbsp olive oil. Knead for 5 minutes until smooth. Cover and let rise for 1 hour.
2. Preheat oven to 425°F. Roll dough into a 12-inch circle on a floured surface. Transfer to a greased baking sheet and brush with remaining 1 tbsp olive oil.
3. Top dough with shredded chicken, kale, mozzarella, ½ tsp garlic powder, and ½ tsp red pepper flakes. Sprinkle with Parmesan.
4. Bake for 18–20 minutes until crust is crisp and cheese is bubbly.

The whole wheat crust adds a toasty depth that balances the kale’s slight bitterness, while the red pepper flakes give just the right kick. Tip: Massage the kale with a bit of olive oil before topping to soften its texture.

Conclusion

With these 20 flavorful kale and chicken recipes, healthy eating has never been easier—or tastier! Whether you’re craving a hearty salad, a cozy soup, or a quick skillet meal, there’s something here for everyone. Give these recipes a try, then let us know which ones are your favorites in the comments below. Don’t forget to share this roundup on Pinterest to inspire fellow home cooks!