Cheesy BBQ Chicken and Kale Hash

Servings: 4
Calories: 299.5kcal/1253.1kJ (per serving)
Fat: 18.9g (per serving)
Carbs: 2.7g (per serving)
Protein: 30.3g (per serving)

About

I absolutely love this cheesy BBQ chicken and kale hash. I like to make my grilled BBQ chicken ahead of time if possible and eat some with another meal. Then the leftover BBQ chicken I dice up to use sauteed with kale in olive oil and then I topped with cheesy shredded Mexican cheese.

Ingredients

1 pound chicken breast boneless skinless raw
4 tablespoon hickory flavored sugar free bbq sauce gluten free by g. hughes smokehouse
2 tablespoon avocado oil
4 cup kale, raw
½ teaspoon coarse kosher salt by morton
1 cup, grated mexican blend cheese

Instructions

Cut chicken breasts in half horizontally so you have two flat pieces of chicken per breast. Place meat in a gallon sized ziploc bag with BBQ sauce. Massage well and allow to sit overnight if you are prepping ahead or set aside for while prepping other ingredients. You can also cook the chicken the night ahead so it is ready to go to make this recipe.
Preheat a grill to 450-500 F. Place chicken breasts at a diagonal on the grill. Cook until the chicken will release easily from the grill and has a good sear, about 3-5 minutes.
Flip and lay on a diagonal again for 1-2 minutes. Flip again and place on a diagonal the opposite direction to make a crosshatch pattern. Cook this way until the chicken is 165 F. Place chicken on a cutting board when cooked thoroughly and allow to rest.
Dice chicken into a small dice. Preheat a large nonstick skillet over medium-high heat until hot. Add avocado oil and swirl the pan. Add diced chicken and allow to sear for 1-2 minutes until lightly browned. Turn the heat down, if necessary.
Add kale and cook until kale is wilted.
Top with cheese and allow to melt. Turn off the heat and serve.