Chicken and Kale Stir Fry, Easy & Delish!

Clean Cut Chicken and Kale Stir Fry 

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

  • 1 bunch kale

  • ½ medium onion, diced

  • 1 tablespoon coconut oil

  • 1 teaspoon sesame seeds

  • 3 cups cooked cauliflower rice, for serving

Sauce

  • 3 tablespoons coconut aminos

  • 1 teaspoon raw honey

  • 1 tablespoon sesame oil

  • ½ lemon, juiced

  • 2 cloves garlic, minced

  • Pinch freshly ground pepper

  • Pinch red pepper flakes

 

In a small bowl, mix together the sauce ingredients, placing half 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. Massage the kale to breakdown fibers.

Melt the coconut oil in a large skillet over medium heat. Add the onion and sauté for 4 to 5 minutes. Add the chicken and cook for 3 to 4 minutes, until no longer pink.  Stir in the kale and the remaining sauce. Cook for 4 to 5 minutes until the kale is wilted and the chicken is cooked through. Serve over cauliflower rice, topped with sesame seeds.

Makes 2-3 servings

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