COUNTRYFIT GYM

Chicken with Cumin, Kale & Red Peppers

 

 

Ingredients.

 

2 Free range skinless Chicken breasts

1 tsp Cumin

1 tsp Chilli Powder

Sea salt (to taste)

2 Garlic cloves

1 tbsp Coconut oil

1 bunch of Kale - stalk removed

1 Red Pepper - diced

50g  Almonds - sliced and lightly toasted

 

 

Method.

 

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

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

When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes).

Add kale leaves and red pepper. Stir and continue to cook until vegetables are slightly tender (about 5 more minutes).

Serve hot, topped with the sliced toasted almonds.

 

 

 

 

 

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