Chicken with Coconut Kale

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 lb. boneless skinless chicken breasts, cut or pounded into thin pieces

2-3 tablespoons all-purpose chicken seasoning (I use the McCormick Rotisserie Chicken Seasoning)

1 1/2 tablespoons avocado oil (divided)

1 shallot, thinly sliced

2-3 cups finely shredded curly kale, stems removed (about 3-4 stalks)

1 tablespoon yellow curry paste (see notes for subs)

1 can full-fat coconut milk

1 tablespoon soy sauce

1 tablespoon brown sugar

rice

chili crisp or cilantro for garnish

Directions

Cook the Chicken

Coat the chicken with the spices. In a large nonstick pan, heat 1 tablespoon of avocado oil over medium high heat. Add chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Set chicken aside.

Start the Coconut Kale

If needed, wipe your pan out (see notes). In the same pan, add 1/2 tablespoon avocado oil if needed. Saute the shallots, kale, and yellow curry paste for 5 minutes until everything is aromatic and tender.

Simmer the Coconut Kale

Add all other sauce ingredients; simmer for 5-10 minutes to thicken. When the sauce has thickened, tuck the chicken back in the sauce. Let it get gently bubbly and spoon the sauce over top.

You're Done! Yum!

Sprinkle the whole thing with cilantro. Serve chicken with scoops of the sauce over rice! Finish with whatever toppings you like – for me it’s chili crisp!

Nutrition

• Calories: 439
• Total Fat: 26.7 g
• Saturated Fat: 17.4 g
• Trans Fat: 0 g
• Cholesterol: 82.7 mg
• Sodium: 262.5 mg
• Total Carbohydrate: 21.8 g
• Dietary Fiber: 0.9 g
• Total Sugars: 3.1 g
• Protein: 29.5 g