Chicken, Turkey Kielbasa and Roasted Potatoes with Caramelized Onions over Sautéed Kale

For a dish full of flavorful goodness that is still healthy try this on for size!

Meat and Kale


  • 1 package turkey kielbasa (sliced)
  • 1 large chicken breast (cut into chunks)
  • 1 small yellow onion (chopped)
  • 6 medium potatoes (russets, red, fingerlings-your choice)
  • 1 bag chopped kale
  • 4 medium cloves of garlic (minced)
  • extra virgin olive oil
  • salt & pepper to taste


  • Preheat oven to 375 degrees.
  • Chop potatoes into bite sized pieces, coat with extra virgin olive oil, season with salt, pepper and rosemary.  Toss well.  Prepare a baking sheet with vegetable spray, place potatoes on the sheet and bake for approx. 20-25 minutes (or until fork tender).  Check on the potatoes at about 10 minutes and mix/flip to ensure even browning.
  • In a medium/large frying pan, coat onions in extra virgin olive oil, sprinkle salt over them and cook over medium heat until they become translucent and start to caramelize.  Place onions in a bowl.
  • Place chicken in the same pan, coat with olive oil, sprinkle with salt and pepper.  Cook over medium heat.  Just as the chicken is finishing up cooking add 2 Tablespoons of herb butter.  Continue cooking until butter has melted.  Remove chicken form the pan and place in the bowl with the onions.
  • In the same pan add the turkey kielbasa and cook until browned then add to the chicken and onion mixture.
  • Place kale in a large sauce pot, add approx. 1/2 water, the minced garlic, 1-2 tablespoons of oil and season with salt & pepper.
  • Cover and cook over medium heat (stirring occasionally) until tender.


Mix all ingredients together and serve in a bowl or place the kale on a plate first and pile meat and potato mixture on top.


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