Mediterranean Chicken With Kale And Olives

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  • 0.5 pound Boneless Skinless Chicken Breast - cut into thin strips
  • Sea Salt - to taste
  • 1 tablespoon Virgin Coconut Oil
  • 1 tablespoon Capers
  • 1 bunch Kale - destemmed,and roughly chopped
  • 0.5 Lemon Juice
  • 0.25 cup Kalamata Olives - chopped and pitted
  • 2 tablespoon Toasted Pine Nuts - optional
  • Extra Virgin Olive Oil - to taste
  • Lightly season the chicken breast with sea salt and set aside.
  • Meanwhile melt the coconut oil in a sauté pan over medium heat. Add the chicken strips and sauté for 1 minute until crispy and then flip on the other side.
  • Add the capers and cook an addition 1-2 minutes, then add the kale and lemon juice. Stir and cover with a lid to steam the kale until wilted. Toss in the olives, drizzle with a little bit of olive oil and season with a bit of
  • additional sea salt and fresh ground pepper to taste.
  • If you would like an extra crunch add toasted pine nuts as a garnish to top each serving.
  • To make this a complete meal serve with 1/2 cup of steamed rice, quinoa, or parslied potatoes.
In order to toast pine nuts we recommend heating a skillet over medium heat. Once hot add the pine nuts and reduce heat to medium low. Constantly stir the nuts until lightly golden and fragrant. Remove from heat immediately and set aside.


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