What’s for dinner tonight?
Hopefully something delicious that is also nutritious, easy to make and requires minimal clean up. I’ve got you covered!
Another recipe from Dr. Alejandro Junger’s book Clean Eats – Chicken with Kale and Olives.
Since I do not eat meat I have not actually tasted this dish but it is a new favorite of Mr. Healthy Haus. Some of his co-workers have even requested the recipe. Here ya go!
- 1 pasture raised boneless, skinless chicken breast (4-6 ounces) cut into strips
- 1/2 to 1 teaspoon sea salt
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 large shallot, sliced into thin circles
- 2 teaspoons capers
- 1 bunch kale, stemmed and roughly chopped
- 1/2 lemon (for the juice)
- 1/4 cup roughly chopped and pitted olives
- Extra virgin olive oil
- Lightly season the chicken breast strips with salt and set them aside.
- Melt the coconut oil in a sauté pan set over medium heat. Add the chicken breast pieces and and cook them for one minute, then flip them over. Add the garlic, shallots, and capers, and toss everything together gently.
- Cook the mixture for an additional 1 to 2 minutes, then add the kale and squeeze a bit of lemon over everything. Give the pan a quick stir and cover.
- Steam the mixture until the kale is wilted, another 2 to 3 minutes. Toss in the olives, drizzle in a bit of olive oil, and add an additional pinch of salt. Serve warm.
- You can use any type of kale for this recipe but for steaming, I prefer the lacinato aka Tuscan variety. It is very robust and stays nice and firm. If you do not have kale/like kale/do not know what the heck kale is you can use spinach or maybe even broccoli instead.
- If you do not have shallots, half a plain old yellow onion thinly sliced will do.
- This recipe is probably enough for one or two. If you’re feeding your whole family double up. Add clean noodles like King Soba rice or regular whole grain noodles if you can tolerate wheat. That way you give the dish even more sustenance. In the picture below I added a handful of organic whole grain penne that were still floating around the fridge.
- Take the leftovers for lunch the next day over mixed greens or cooked quinoa.