Monday, February 14, 2011

Chicken with Swiss Chard, Lemon and Rosemary

It is still the smack-dab middle of winter here. This means that I am still deep into the habit of cooking hot and delicious 'comfort food' each week. Light salads and grilled chicken aren't in my vocab quite yet (although I really wish they were!). This Swiss chard with chicken recipe was great! My favorite part about it was that it used not only the leaves of the chard, but the stems as well! It was rainbow chard, so the stems account for the wonderful red splashes of color in the dish. This recipe was found at


1 bunch (about 1-1/4 lbs/625 g) Swiss chard
4 (about 1lb/500g) boneless skinless chicken breasts
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) olive oil
2 cloves garlic, minced
1 onion, finely chopped
2 tsp (10 mL) fresh rosemary, chopped or 1/2 tsp (2 mL) dried
2 tsp (10 mL) lemon rind, grated
2 tbsp (30 mL) lemon juice

-Strip Swiss chard leaves from stems; trim ends and chop stems and leaves separately and set aside.
-Sprinkle half of the salt and pepper on chicken. Heat half of the oil in a large skillet over medium heat; cook chicken, turning once, for about 10 to 12 minutes or just until no longer pink inside. Transfer to a plate.
-Add remaining oil, salt and pepper, garlic and onion to skillet. Cook, stirring, for about 5 minutes or until softened.
-Stir in Swiss chard stems; cook for 2 minutes. Add leaves, rosemary and lemon rind and cook, stirring, until just wilted enough to cover pan.
-Nestle chicken into pan; reduce heat, cover and simmer for about 5 minutes or until chicken is hot and chard is tender. Sprinkle with lemon juice.


  1. Swiss Chard (in my opinion) is a little lighter than spinach, with a mild flavor. It's not a thick leaf like kale or collard greens. I love it in pasta and soups too! PS. sorry I'm just now reading this :)