Chicken-stuffed kale

Food and nutrition


Preparation:15 mins

Cooking:30 mins
Published on 22 June 2021
by Isabelle Huot


Kale makes an appearance in this classic stuffed cabbage recipe, packing it with vitamins and minerals. A protein-rich recipe low in fat and calories. 


8 kale leaves

400 g boneless chicken breast, diced

2 eggs

2 French shallots, chopped

60 mL (¼ cup) chopped fresh parsley

20 mL (4 tsp.) olive oil

500 mL (2 cups) unsalted chicken broth

Salt and pepper

Nutritional Values

Calories:220 cals
Total lipids:9 g
Total carbohydrates:7 g
Proteins:28 g


  1. Preheat oven to 200 °C (400 °F).
  2. In a large saucepan, bring water to a boil and cook kale leaves for about 10 minutes until tender. Run under cold water to halt the cooking process. Set aside.
  3. In a food processor, place chicken, eggs, shallots, parsley, salt and pepper. Blend ingredients into a uniform filling.
  4. Place kale leaves on the work surface and divide filling onto each leaf.
  5. Fold leaves over to shape into small packets. Tie packets and place in an oven-proof dish.
  6. Drizzle with olive oil and chicken broth. Season with salt and pepper.
  7. Bake for around 20 minutes.


Isabelle Huot
Doctor in nutrition