Chicken with Cumin, Kale and Red Pepper

Another paleo dinner that was a keeper. I am into kale lately.

(I diced up my chicken like a stir fry, but couldn't find any yummy pictures, this one looked best, you get the idea!)

• 1 lb boneless, skinless chicken breasts, diced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp sea salt (optional, I left it out and salted to taste after)
• 2 cloves garlic, minced
• 1 Tablespoon coconut oil
• 1 bunch kale removed from woody stems (I generally just use baby kale from a package from Costco, much easier)
• 1 red bell pepper, diced
• 1/2 cup slivered almonds, lightly toasted

Combine chicken, cumin, chili powder, sea salt ( if desired), and garlic in a medium bowl until chicken is fully coated.

Heat skillet over medium-high heat. Add coconut oil.

Add chicken (it should sizzle). Brown and stir occasionally (about 5-7 minutes).

Add kale and red pepper. Stir and continue to cook until chicken is 165 degrees (no longer pink) and vegetables are slightly tender (about 5 more minutes).

Serve hot, topped with toasted almonds.

This is great plain, but we all agreed if we were not doing paleo, it would be served GREAT on RICE! Brown if you are going healthy, white if you don't care! I doubled this recipe and we didn't have leftovers.