This easy Chicken with Cumin, Kale and Red Peppers recipe is a healthy twist on Mexican food, Paleo style.
Kale is a great source of fiber, vitamin A, vitamin K, vitamin C, B6, manganese, copper, potassium, calcium, iron, and magnesium. When prepared with chicken and Mexican spices, this nutrient-dense leafy green vegetable goes down easy.
Toasted garlic and slivered almonds infuse this dish with a flavor and crunch you can’t get enough of.
If you enjoyed our Chicken with Cumin, Kale and Red Peppers recipe, try our Roast Chicken with Balsamic Bell Peppers recipe next time. For even more delicious and FREE Paleo recipes, visit our PaleoPlan Recipe Center.
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Chicken with Cumin, Kale and Red Peppers
Total Time: 30 minutes
Cook Time: 30 minutes
- 1 pound(s) chicken breasts boneless, skinless and diced
- 1 teaspoon(s) cumin
- 1 teaspoon(s) chili powder
- 1/2 teaspoon(s) sea salt (optional)
- 2 medium garlic clove(s) minced
- 1 tablespoon(s) coconut oil
- 1 bunch(es) kale removed from woody stems
- 1 medium bell pepper(s) red, diced
- 1/2 cup(s) almonds slivered, lightly toasted
- Combine chicken, 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 chicken is 165 F, and vegetables are slightly tender (about 5 more minutes).
- Serve hot, topped with toasted almonds.