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05 Sep

Swiss Chard and Chicken

Swiss Chard and Chicken (great for all phases)


  • 2 pounds boneless, skinless chicken thighs, fat removed
  • 1 tsp garlic powder
  • 1 Tbsp dried tarragon
  • 1/4 tsp crushed red pepper flakes
  • freshly ground black pepper
  • sea salt
  • 1 T extra virgin olive oil
  • 2 bunches rainbow chard, ends trimmed, leaves cut into thin ribbons, and stalks sliced
  • 1/4 tsp crushed red pepper flakes
  • 4 cloves garlic, minced
  • juice of 1/2 lemon


Warm olive oil in a large rimmed skillet over medium-high heat. Place chicken thighs in the skillet and sprinkle with garlic powder, tarragon, 1/4 tsp red pepper flakes, salt and pepper. Toss to combine. Cook thighs for about 5 minutes on each side or until cooked through. Once cooked, remove from pan and keep warm on a plate covered with foil.
Add garlic and remaining red pepper to pan and stir until fragrant, about one minute.
Add chard to pan and toss with garlic and pan juices. Saute for about 2 minutes or until chard starts to wilt.
Cover pan and cook until chard is tender, about 3-4 minutes.
Season with salt and pepper and drizzle with lemon juice. Gently toss to combine.

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