Monday, March 26, 2012

Chicken with Kale and Red Peppers

So I meant to post this last night, but got glued to "Mad Men" instead. But better late than never! I just tried this recipe last night for the first time and it was SOOO good. The only ingredients are kale, red peppers, chicken, and spices, so its easy and so good for you. I ate this as a  complete meal but added some brown rice for my husband; you could also add quinoa, barley, farro, or whatever whole grain you like! 

This dish is cooked in coconut oil; if you're not familiar with this healthy fat, it adds a very subtle flavor to whatever you cook it in, but I find it more nutty than coconut-y (I don't like coconut, so this is a good thing).  Don't be freaked out by the fat content on the label; cooking with it on a consistent basis can positively effect your immune system because coconut oil is loaded with antioxidants. Furthermore, it has been shown to elevate the absorption of calcium, magnesium and amino acids as well as decrease abdominal obesity.

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1 lb. chicken breasts, diced
1 t. cumin
1 t. chili powder
1 t. sea salt
2 cloves garlic, minced
1/2 to 1 T. coconut oil
1 bunch kale, stems removed
1 diced red bell pepper
1/2 c. toasted slivered almonds (optional)

Combine the chicken, cumin, chili powder, sea salt, and garlic in a medium bowl. Mix well until chicken is fully coated.
Meanwhile, heat a large skillet over medium-high heat and add coconut oil.  When the pan is hot, add chicken.  Brown, stirring occasionally for 5-7 minutes.  Add the kale and red pepper.  Stir and continue to cook until the chicken is 165 degrees and the veggies are slightly tender (about 5 minutes).  Top with toasted almonds, if desired.

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