Looking for a brightly flavored dish for those hot summer days? Try our Mediterranean-Inspired Chicken and Kale, which incorporates the fresh flavors of the region. In Napa and Sonoma, we experience a similar climate to the Mediterranean, making its cuisine very popular here.

TOTAL TIME: 30 min


  • 4 chicken breasts
  • 8 cups of kale or other leafy green (sounds like a lot but volume shrinks with cooking); chopped
  • 1 large shallot (sliced)
  • ¾ cup Castelvetrano olives (pitted & sliced)
  • ¼ cup capers
  • 1 lemon (zest & juice)
  • ½ cup almonds (optional; roughly chopped)
  • ¼ water
  • 1 tablespoon butter
  • ½ parsley; divided
  • ¼ dried blueberries (optional)
  • 1 tablespoon Olive oil
  • Salt & pepper to taste


  • Clean and pat dry chicken breasts. Sprinkle both sides with salt and pepper.
  • In a large, lidded fry pan, heat to medium. Add olive oil; heat until shimmering but not smoking.  Add chicken and cover reducing heat to low.  Turn every 3-5 minutes until golden brown and cooked through.  About 15 minutes total depending on heat and thickness of breast.  Meat should no longer be pink inside.
  • Remove chicken to rest on individual serving plates.
  • In the same pan used for the chicken, leaving any remaining juices, add shallot, olives and capers. Add a little olive oil if pan is dry.  Cook over low-medium heat 3 minutes until shallot softens.
  • Add lemon zest, lemon juice, almonds, water & butter. Heat ½ minute.
  • Add kale & half of parsley; stir and cover. Cook until greens are wilted and mixed well with other ingredients. 3-min.  Add salt and pepper to taste.
  • Serve kale mixture alongside rested chicken breasts.
  • Sprinkle with remaining parsley and dried blueberries if using.

Impress family and friends with this recipe and let us know what you think.