Happy Summer Everyone!
Sorry for a long lapse in posting. With all the beautiful summer treats at my disposal I'm sure to be much for active. This is one of my favorite (and extremely easy) recipes. It's a lunchtime staple because it's so easy to make, pack up, and reheat at work without losing any quality.
It goes as such:
What you'll need:
2-3 Chicken breast tenders
2 Stalks of kale
Dried coconut shreds
2 Tbsp coconut oil
Onion (chopped--I use two rings, but I really like onion...you can use as much as you'd like)
Tuscan salt blend (salt, dried tomato and lemon peel, peppers, and rosemary)
A beautiful little nasturtium or two for character if you're in the habit of eating flowers
What to do:
Heat your skillet to Med heat with the coconut oil. Add the chicken tenders, onion, Tuscan salt blend, and coconut shreds. Heat until the chicken is cooked halfway and the onion/coconut shreds have begun to caramelize. Turn chicken over and add the kale (pulled off the stock). Cover and allow to cook another 2-3 minutes until the kale has cooked but not withered. Remove from heat, mix the kale and onion/coconut blend together and serve underneath the chicken. Add a bed of nice if you'd like more substance. Enjoy!
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