• 1 tbsp coconut oil
  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 6 oz white mushrooms, sliced
  • ½ tbsp white vinegar
  • 1 14.5-oz. can coconut milk
  • 2 c fresh kale, stems removed and shredded
  • Black pepper, to taste
  1. Heat oil in skillet over medium heat.
  2. Add the onion to the pan and sauté for 4-5 minutes until soft.
  3. Push the onion to one side and place the chicken in the pan. Lightly brown the chicken on each side.
  4. Stir in the bell peppers and mushrooms.
  5. Cook for an additional 5 minutes.
  6. Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale.
  7. Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened.
  8. Season to taste with pepper. Serve warm.