Prosciutto-wrapped chicken with strawberry-glazed kale, 1 dish, 30 minutes

There is a particular relief in a meal that looks like real effort and asks for almost none: chicken wrapped in prosciutto, baked until the edges crisp, then finished with kale that drinks up a bright strawberry-lemon glaze. 1 baking dish, about 30 minutes, and it is good enough to put in front of someone you want to feed well.

Kale is a source of vitamin K and folate, and the strawberries bring vitamin C, linked to the collagen-building and tissue repair your body leans on while healing. The chicken gives steady, clean protein, and the glaze keeps the sweetness light, more a glance of flavor than a dessert, since it is spread thin across a full dish of kale.

Source good prosciutto and a clean bird, and read the jam label before you buy it, since that is the one ingredient where Autoimmune Protocol compliance can slip. When it comes out of the oven, take a breath over it. Whole foods, gently cooked and set on the table with care, are part of how you come back to yourself.

Ingredients

• 1 tbsp coconut oil, for greasing the dish
• 1 lb chicken, cut into 4 fillets
• 1/2 tsp lemon zest
• 1/4 tsp sea salt
• black pepper omitted for AIP
• 8 slices prosciutto
• 1/3 cup strawberry jam (check the label so it is AIP-compliant: no non-compliant sweeteners or nightshade-derived additives)
• 1/3 cup lemon juice
• 6 cups kale

The original calls for 1/4 tsp black pepper, which is left out for AIP. The lemon zest and salt carry plenty of flavor on their own.

Method

Heat the oven to 400 F and grease a large baking dish with the coconut oil.

Season the chicken fillets with the lemon zest and salt. Wrap each fillet in two slices of prosciutto and lay them in the dish.

Bake for 15 minutes. While the chicken cooks, stir the strawberry jam and lemon juice together in a small bowl into a loose glaze.

Pull the dish out, tuck the kale in around the chicken, and pour the strawberry-lemon glaze over everything. Return it to the oven for another 10 to 15 minutes, until the kale wilts and the chicken is cooked through.

Serve warm, spooning the glaze and wilted kale over each piece.

*Adapted from acleanplate.com*