When it comes to Paleo recipes, perhaps the most versatileprotein 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 leavesmakes this a complete meal on its own.
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:2 People 1x
1 Tbsp Coconut oil
2 boneless skinless chicken breasts, cut into 1-inch pieces
1 small yellow onion, chopped
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
6 oz. white mushrooms, sliced
1/2 tbsp white wine vinegar
1 14.5-oz. can coconut milk
2 cups fresh kale, stems removed and shredded
Black pepper, to taste
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.