This healthy, well-rounded paleo chicken meal is great for weeknight dinners. The recipe only requires one pot to cook all of the ingredients in. Feel free to add mushrooms, bell peppers, or carrots as desired. The delicious sweet and savory sauce balances out the usually bitter kale and adds plenty flavor to the stir-fried chicken....
- 1 lb chicken breasts boneless, skinless, cut into 1-inch pieces
- 1 bunch kale
- 1/2 medium onion diced
- 1 tbsp coconut oil
- 1 tsp sesame seeds
- 3 cups cauliflower rice, cooked, for serving
- 3 tbsp coconut aminos
- 1 tbsp honey
- 1 tbsp sesame oil
- 1/2 lemon juice
- 2 cloves garlic minced
- pinch pepper
- pinch red pepper flakes
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In a small bowl, mix together the ingredients for the sauce. Place half of the marinade into a shallow dish with all of the chicken.
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Prepare the kale by removing the center stems and either tearing or cutting up the leaves.
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Melt the coconut oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes. Add the chicken and cook for 3-4 minutes, until no longer pink. Stir in the kale and the remaining sauce. Cook for 4-5 minutes until the kale is wilted and the chicken is cooked through. Serve over cauliflower rice, topped with sesame seeds.