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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
2 pound(s) chicken thighs |
1/2 cup(s) cremini mushrooms |
1 whole(s) red bell pepper |
4 whole(s) green onions |
1/4 cup(s) chicken broth |
1/2 teaspoon(s) ginger |
1 bunch(es) kale |
1/4 cup(s) sliced almonds |
Directions:
1. In a large skillet, heat 2 tbls spoons of the coconut oil and saute the chicken for 5-7 minutes.
2. To the chicken, add the sliced mushrooms, red pepper, and onions, and saute another 2 minutes.
3. Add the remaining ingredients except for the kale and almonds, stir well, bring to a simmer, and cook for another 2 minutes.
4. Remove all ingredients from the pan and set aside. In the same pan add the remaining 2 tbls coconut oil and kale. Saute the kale until tender, about 4 minutes.
5. Serve the chicken on top of the kale, and add a sprinkle of the sliced almonds on top.
6. reciepe retrieved from Everyday Paleo cookbook pg. 49 by, Sarah Fragoso
7. Picture taken from the Picky Apple: /blog/2012/03/04/ginger-citrus-skillet-chicken/
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