Name: Stir-Fried Chicken and Kale
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb chicken breasts (boneless, skinless, cut into 1-inch pieces); 1 bunch kale; 1/2 medium onion (diced); 1 tbsp coconut oil; 1 tsp sesame seeds; 3 cups cauliflower (rice, cooked, for serving); 3 tbsp coconut aminos; 1 tbsp honey; 1 tbsp sesame oil; 1/2 lemon (juice); 2 cloves garlic (minced); pinch pepper; pinch red pepper flakes

Stir-Fried Chicken and Kale

This healthy, well-rounded paleo chicken meal is great for weeknight dinners. The recipe only requires one pot to cook all of the ingredients in. Feel free to add mushrooms, bell peppers, or carrots as desired. The delicious sweet and savory sauce balances out the usually bitter kale and adds plenty flavor to the stir-fried chicken....

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Break-Fast Meal, Dinners + Mains, Light Meal

Cuisine American

Servings

Calories 355 kcal

Ingredients

1 lb chicken breasts boneless, skinless, cut into 1-inch pieces
1 bunch kale
1/2 medium onion diced
1 tbsp coconut oil
1 tsp sesame seeds
3 cups cauliflower rice, cooked, for serving

For the Sauce

3 tbsp coconut aminos
1 tbsp honey
1 tbsp sesame oil
1/2 lemon juice
2 cloves garlic minced
pinch pepper
pinch red pepper flakes

Instructions

In a small bowl, mix together the ingredients for the sauce. Place half of the marinade into a shallow dish with all of the chicken.
Prepare the kale by removing the center stems and either tearing or cutting up the leaves.
Melt the coconut oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes. Add the chicken and cook for 3-4 minutes, until no longer pink. Stir in the kale and the remaining sauce. Cook for 4-5 minutes until the kale is wilted and the chicken is cooked through. Serve over cauliflower rice, topped with sesame seeds.

Nutrition

Nutrition Facts

Stir-Fried Chicken and Kale

Amount per Serving

Calories

355

% Daily Value*

Fat

14

g

22

%

Saturated Fat

6

g

38

%

Cholesterol

97

mg

32

%

Sodium

563

mg

24

%

Potassium

1123

mg

32

%

Carbohydrates

22

g

7

%

Fiber

3

g

13

%

Sugar

9

g

10

%

Protein

37

g

74

%

Vitamin A

4374

IU

87

%

Vitamin C

114

mg

138

%

Calcium

114

mg

11

%

Iron

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword American, Dinners + Mains

Tried this recipe?Let us know how it was!

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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