Chicken with Cumin, Kale and Red Peppers

Revised 2019 Jan 14

6 servings


2 pounds chicken breasts, boned and skinned, cut into bite-sized pieces
1 teaspoon cumin
1 teaspoon chili flakes
1 teaspoon salt
2 cloves garlic, minced
2 tablespoons coconut oil
1 bunch kale
1 red bell pepper, diced
1 tomato, diced
1/2 cup slivered almonds, lightly toasted


Combine chicken, cumin, chili powder, salt, garlic, and 1 Tbsp of the oil in a medium bowl until chicken is fully coated.

Remove the stems from the kale and coarsely chop.

Meanwhile, heat a large skillet over medium-high heat. Add coconut oil.

When pan is hot, add chicken (it should sizzle). Cook the chicken stirring frequently until the chicken is nearly cooked (it may be necessary to do this in batches)

Add kale, tomato, and pepper. Stir and continue to cook until chicken is done, and the kale has become bright green (about 5 more minutes).

Serve hot, topped with toasted almonds.

This dish is fairly dry depending on the type of tomato used. I sometimes add a little chicken stock when the kale goes in just to glaze the ingredients a little.

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