Strawberry Balsamic Chicken Thighs

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Never thought of putting strawberries and balsamic together outside of a salad bowl? Think again! This colorful supper packs fresh flavor into every bite.MORE+LESS-

Updated September 20, 2016

boneless skinless chicken thighs (1 1/4 lb)

1/2

teaspoon ground black pepper

oz fresh mozzarella cheese, sliced

green onions, whites and greens separated, sliced on the bias

oz fresh strawberries, stemmed and halved

tablespoon balsamic vinegar

cups chopped stemmed kale

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1
Heat oven to 425°F. Spray rimmed sheet pan with cooking spray.
2
In large bowl, mix chicken, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place in pan in single layer. Roast 15 to 17 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove pan from oven. Top chicken thighs with mozzarella slices; bake 4 to 6 minutes longer or until cheese melts. Top with green onion greens.
3
Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add strawberries, green onion whites, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; cook 3 to 4 minutes, gently stirring occasionally, until strawberries brown on edges and begin to break down.
4
In small bowl, mix honey and vinegar. Add kale to skillet; drizzle honey mixture over kale. Cook 1 to 2 minutes, stirring occasionally, until kale begins to wilt. Serve mixture with chicken thighs.

Expert Tips

Curly green kale and lacinato kale are both good choices for this recipe.
Save some time by using presliced fresh mozzarella.

Nutrition Facts

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 5g 26% Trans Fat 0g
Cholesterol: 110mg; 36%
Sodium: 670mg; 28%
Potassium: 390mg; 11%
Total Carbohydrate: 12g; 4%
Dietary Fiber 2g 8% Sugars 8g
Protein: 27g

Vitamin A: 30%; 30%
Vitamin C: 50%; 50%
Calcium: 25%; 25%
Iron: 10%; 10%

Exchanges:

0 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.