Skill Level: Beginner
Total Time: 20 minutes
Servings 1


  • 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


  • 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.


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.