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14 Nov

Chicken with Cumin Kale and red peppers

Chicken with Cumin Kale and red peppers (great for all phases)


  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp sea salt (optional)
  • 2 cloves garlic, minced
  • 1 Tbs olive oil
  • 1 bunch kale, removed from woody stems
  • 1 red bell pepper, diced
  • 1/2 cup slivered almonds, lightly toasted (phase 4 only)


  1. Combine chicken, cumin, chili powder, sea salt (if desired), and garlic in a medium bowl until chicken is fully coated.
  2. Meanwhile, heat a large skillet over medium-high heat. Add olive oil.
  3. When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes).
  4. Add kale leaves and red pepper. Stir and continue to cook until chicken is 165° F, and vegetables are slightly tender (about 5 more minutes).
  5. Serve hot, topped with toasted almonds (phase 4 only)

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