Chicken with Cumin, Kale and Red Peppers
Nutrition per serving
Calories | 642 kcal |
Protein | 65.5 g |
Carbs | 24.5 g |
Fats | 34.2 g |
Saturated Fat | 8.7 g |
Monounsaturated Fat | 2.1 g |
Polyunsaturated Fat | 1.7 g |
Sugars | 6.2 g |
Fiber | 10.5 g |
Sodium | 1,372 mg |
Ingredients
Chicken Breast | |
Chili Powder | |
Table Salt | |
Garlic | |
Coconut Oil | |
Kale | |
Red Bell Pepper (capsicum) | |
Cumin Seed | |
Slivered Almonds |
1. Mince the garlic and dice the red bell pepper.
2. Eash kale and separate the leaves from the woody stems. Discard the stems.
3. Toast the slivered almonds lightly.
4. Dice chicken breast.
5. Mix together ground cumin, chili powder, salt and garlic in a mixing bowl. Stir the mixture to combine, then add chicken and toss to coat chicken with the mixture evenly. Set aside.
6. Heat coconut oil in a medium-sized skillet over medium-high heat. It should be hot enough for the chicken to sizzle once in the skillet.
7. Add diced chicken and cook for about 7 minutes or until chicken is brown, stirring frequently.
8. Stir in dice bell pepper and kale leaves and continue cooking until vegetables are crisp tender, about 4-5 minutes.
9. Transfer to a serving plate topped with toasted almonds.