Skill Level: Beginner
Total Time: 20 minutes
Total Time: 20 minutes
Servings 1
Ingredients
- 1 T. Olive oil
- 1 each Shallot, julienned
- ½ each Summer squash or zucchini, cut on bias
- 1/8 tsp. Kosher or sea salt
- 1 each Chicken breast, 4-6 oz., cut into strips
- 2 cups Kale, stem removed, raw and julienned
- Salt and pepper, to taste
Instructions
- Preheat large sauté pan to medium low heat.
- Add oil followed by the shallot. Cook shallot for 2-3 minutes.
- Add summer squash or zucchini to the pan, cook additional 2-3 minutes. Season with a pinch of salt.
- Add chicken breast strips into the pan, placing on one side of the pan to allow one side of the strips to brown, 3-4 minutes.
- Using tongs, turn chicken breast strips onto other side and brown for additional 3-4 minutes.
- The chicken should be mostly done at this point, use a meat thermometer if needed.
- Finish the dish by adding the julienned kale to the pan and stir until the kale is wilted. Season to taste.
- Enjoy this meal with roasted sweet potatoes or a cooked whole grain.
Notes
Servings: 1
Serving Size: composed meal Nutrition Information: Provides adequate protein, micronutrients and fiber from the chicken and vegetables. This is a great go-to meal that packs flavor without the hassle. Gluten-free, nut free, dairy free.
Serving Size: composed meal Nutrition Information: Provides adequate protein, micronutrients and fiber from the chicken and vegetables. This is a great go-to meal that packs flavor without the hassle. Gluten-free, nut free, dairy free.