Ginger Citrus Chicken

Ingredients:

• 4 tbsp coconut oil

• 2 pounds boneless, skinless chicken thighs or breasts, cut to bite size

• 1/2 cup sliced white mushrooms

• 1 red bell pepper, thinly sliced

• 4 green onions, diced

• 1/3 cup chicken broth

• 1/2 tsp fresh ginger, grated

• Juice from 1 medium orange

• 1 tbsp dried basil

• 1 small jalapeno, remove seeds and mince

• Sea salt and black pepper to taste

• 1 bunch kale, remove tough stems and dice

• 1/3 cup sliced almonds

Instructions:

1. In a large skillet, heat half the coconut oil over medium heat and sauté the chicken for 5-7 minutes.

2. Add mushrooms, pepper and onions and sauté another 2 minutes.

3. Add the remaining ingredients except for the kale and almonds, stir well, bring to a simmer and cook another 2 minutes.

4. Remove all ingredients from the pan and set aside. In the same pan, add the remaining coconut oil and kale and sauté until tender, about 4 minutes.

5. Serve the chicken on top of the kale, adding a sprinkle of almonds on top.

   Tip:

   • I always use the tough stems of the kale, but have found that you have to cook them longer than the leaves with some moisture. I factor that in so none of my precious super food goes to waste.