Chicken with Cumin, Kale and Red Peppers

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

Servings 4

Total Time: 30 minutes

Cook Time: 30 minutes

Nutrition Information

calories 410

carbohydrate 17g

protein 48g

fat 26g


  • 1 pound(s) chicken breasts, boneless, skinless 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


  1. Combine chicken, cumin, chili powder, sea salt (if desired), and garlic in a medium bowl until chicken is fully coated.
  2. Meanwhile, heat a large skillet over medium-high heat. Add coconut oil.
  3. When pan is hot, add chicken (it should sizzle). Brown the chicken and stir occasionally (about 5-7 minutes).
  4. 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).
  5. Serve hot, topped with toasted almonds.


    1. willti1 – Whatever your heart desires, you should use that. Maybe try rosemary or lots of ground peppercorns, or sage, or a poultry blend of spices. They’re all good.

  1. Oh man! So easy and delicious! This is my first recipe I cooked (signed up yesterday), can’t wait to become a super awesome paleo chef. :)

  2. Just made this. Amazing!! Added a bit of coriander and dried thyme. And subbed cherry tomatoes for green peppers since I don’t love peppers. Absolutely yummy! Great quick and delicious recipe. Definitely making this again. Thank you!!

  3. Very good! Have little hands help rip up the kale to get them interested in eating it! Worked with my 3 year old!

    1. ajlandt – If it was truly only 2 servings for you, then you have higher caloric needs than an average person. Or you’re eating too much ;) Just make more next time :)

  4. This is one of my favorite recipes. I love it. However, I recently discovered that garlic is a migraine trigger for me. Do you have any suggestions for a substitute? Thanks!

  5. Mindy, try shallots. Not the same as garlic, but a good strong flavor. My friend is allergic to garlic so we sub everything with shallots.

  6. Can these meals be made and frozen for another time? I like to have meals prepared so all I have to do is heat them up. If so howling will they keep if frozen?
    Thank you

  7. Just made this tonight for the first time, using the recipe exactly as written. Daughter and granddaughter joined hubby and me for dinner. Everyone liked this. I served it with a baked sweet potato. Nice dinner! Thanks for the delicious recipes.

  8. We have made this recipe a few times. I absolutely love this dish. I added some red pepper flakes to give it a bit more kick. Great stuff!

  9. This was my first Paleo recipe and it was very good & easy to make. I didn’t have sliced almonds so I toasted pecan pieces which really added a little bit of yummy crunch:) Husband really liked it too! If all your recipes are this good I’ll be a fan of paleo for sure!
    Thank you for a great recipe!

  10. Made the recipe exactly as listed and enjoyed it quite a bit. Served the leftover Apple Coleslaw with it and the two complimented one another quite well.

  11. This was really yummy. They were a bit spicy for my daughter but she loved the flavours. Will make a slightly milder batch for her next time.

  12. Saw this recipe on the FitStar blog and made it for dinner tonight. Used most of a bag of baby kale from Trader Joe’s and also added half an onion. Served it over quinoa. Really tasty!

  13. I absolutely loved this dish, I incorporated everyone’s comments with adding mushrooms, cherry tomatoes. I still added sage along with the cumin. Best part my 3 year old enjoyed it, hubby & I were still hungry an hour later but great for 10min meal ?

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