When it comes to Paleo recipes, perhaps the most versatile protein comes from our favorite poultry: the chicken. Be sure to select free range, organic meats when preparing this recipe. And using coconut milk is a great way to add an occasional creamy sauce to many foods. This dish is sure to impress with its sweet and savory flavors, all keeping you faithful to the Paleo Diet® principles. Combined with the nutrient packed kale leaves makes this a complete meal on its own.
Ingredients
- 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
Instructions
- Heat oil in skillet over medium heat.
- Add the onion to the pan and sauté for 4-5 minutes until soft.
- Push the onion to one side and place the chicken in the pan. Lightly brown the chicken on each side.
- Stir in the bell peppers and mushrooms.
- Cook for an additional 5 minutes.
- Add the white wine vinegar to the pan to deglaze. Add the coconut milk and kale.
- Cook for 3-4 minutes until the kale is wilted and the sauce is slightly thickened.
- Season to taste with pepper. Serve warm.
