Chicken and Vegetable Hash with Sautéed Kale

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty and flavorful combination of chicken, roasted vegetables, and tender kale, cooked to perfection for a satisfying Whole30 breakfast. This american-inspired breakfast (whole30) ready in about 30 minutes combines Chicken breast, Zucchini, Bell pepper into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz (225g) Chicken breast
• 1 medium (about 150g) Zucchini
• 1/2 medium (about 50g) Bell pepper
• 2 cups (about 50g) Kale
• 2 tbsp Olive oil
• 2 cloves Garlic
• 1/4 tsp Salt
• 1/8 tsp Black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 5-6 minutes until golden and cooked through, then set aside.
2. Step 2: In the same skillet, add the remaining 1 tbsp olive oil, diced zucchini, and diced bell pepper. Cook for 5-6 minutes until the vegetables are tender and slightly caramelized.
3. Step 3: Add the minced garlic, salt, and black pepper to the skillet and cook for 1 minute until fragrant. Stir in the chopped kale and cook for 3-4 minutes until wilted and tender. Return the cooked chicken to the skillet and toss to combine.