Whole30 West Coast Chicken

• Gluten free
• Paleo

• Meat

  • 1 1/2 lbs Chicken breast and thigh mix, organic boneless skinless

• Produce

  • 4 oz Bell pepper, organic sweet
  • 1/4 tsp Garlic powder
  • 10 Sun dried tomatoes, organic
  • 4 oz Sweet onion
  • 1/4 tsp Thyme, dry
  • 1 head Tuscan kale, organic

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 1/4 cup Balsamic vinegar, organic
  • 1 can Black olives, pitted
  • 1 tbsp Whole30 pesto, fresh

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Clarified butter

Found on afamilyfeast.com

Ingredients

• 1½ pounds organic boneless skinless chicken breast and thigh mix, cut into strips
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon dry thyme
• 3 tablespoons extra virgin olive oil, divided
• 4 ounces sweet onion cut into strips
• 4 ounces organic sweet bell pepper cut into strips (any combination of red, yellow and orange)
• 1 head organic Tuscan Kale, stripped from ribs and roughly chopped and rinsed (discard ribs)
• ¼ cup organic Balsamic vinegar
• 1 can pitted black olives, drained and sliced
• 10 organic sun dried tomatoes (packed in oil variety), cut into strips
• ½ cup chicken stock
• 1 tablespoon cold clarified butter
• 1 tablespoon fresh Whole30 pesto

Directions

• Lay out chicken strips and season both sides with salt, pepper, garlic powder and thyme.
• In a very large skillet, over high heat, pour in two tablespoons of the olive oil and let get smoking hot.
• Piece by piece, lay in half the chicken and cook for about two minutes per side, then remove to a platter.
• Repeat for remainder of the chicken.
• Add the remaining tablespoon of oil and reduce to medium high.
• Add onions and stir two minutes then add peppers and stir and cook for two additional minutes.
• Add kale including any water stuck to leaves from rinsing and toss and cook 2 more minutes.
• Add vinegar and cook for about two minutes to deglaze.
• Add olives, tomatoes, stock and cooked chicken, including any liquid from chicken.
• Cook to evaporate some of the liquid, about two minutes, then remove from heat and add cold clarified butter and pesto and toss to combine.
• Serve immediately.