This recipe is a quick and easy way to prepare a healthy meal. It also keeps well in the fridge, so leftovers are just as tasty as the original.
Dietary Consideration: Paleo
1 lb chicken breasts or thighs
1 tsp cumin
1 tsp chili powder
1 tsp salt
2 cloves garlic
1 bunch kale
1 red bell pepper
1/2 c. slivered almonds (optional)
Cut the raw chicken into small bite-sized pieces.
Mince the garlic. Dice the bell pepper. Set aside.
Wash the kale and remove the woody stems. Chop leaves into bite-sized pieces. Set aside.
In a large bowl, combine chicken, cumin, chili powder, salt, and garlic. Toss until evenly coated.
Heat some olive oil or coconut oil in a skillet on medium heat.
When pan is hot, add chicken. Brown for about 5-6 minutes.
Add kale and bell pepper. Stir and cook it down until the kale has wilted (5-6 more min.)
Serve hot. Sprinkle almonds on top for a nice texture and flavor addition.
Adapted from PaleoPlan