0.5poundBoneless Skinless Chicken Breast - cut into thin strips
Sea Salt - to taste
1tablespoonVirgin Coconut Oil
1tablespoonCapers
1bunchKale - destemmed,and roughly chopped
0.5Lemon Juice
0.25cupKalamata Olives - chopped and pitted
2tablespoonToasted Pine Nuts - optional
Extra Virgin Olive Oil - to taste
Instructions
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.
Notes
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.