Yum yum give me some chicken stir fry...

Made a great, easy, yummy meal last night. I bought the "Everyday Paleo" cookbook by Sarah Fragoso and like it a lot. I think it will be a great tool to get started cooking paleo. I will warn you the photos don't do the meals justice. She should probably hire a new photographer for her next cookbook (and I hope there will be one). I adapted her recipe for Skillet Chicken a bit and here's what we came up with:

Chicken Stir Fry

Ingredients:
3 Tbsp coconut oil (really awesome for sauteing. It has no flavor and no smell and best of all, doesn't splatter like other oils! I found it on the very bottom shelf at Whole Foods. I use the refined.
1 orange bell pepper, cut into spears
4 green onions
1 cup chopped cremini mushrooms
1 Tbsp chopped garlic
1 Tbsp dried Thyme
1/2 cup low sodium free range chicken broth
1 1/2 lbs free range boneless chicken breast, cut into bite sized pieces
4 cups Kale
handful of thinly sliced almonds
fresh ground black pepper to taste

 Directions: heat 1.5 Tbsp of coconut oil in pan on med heat. Toss in chicken and garlic and cook until it starts to brown (6-7 minutes for me). Toss in bell peppers, onions and mushrooms and saute until tender (3-4 minutes). Add chicken broth and thyme and bring to a simmer. Continue to cook until most of the liquid has evaporated (3-4 minutes). Pour everything from pan into a bowl and set aside. Heat the other 1.5 Tbsp of coconut oil in pan on medium-low heat. Add Kale and cook down until tender (will be bitter if you undercook) about 3-4 minutes. Put Kale on plates and add your portion of chicken stir fry on top. Top with black pepper and a sprinkling of almonds. 

Super yum! Next time I think I'll throw in some broccoli too. Now did the kids eat this? No. They had mac n cheese. Actually they probably would've eaten the chicken solo, but not all the yumminess surrounding it. But I have a plan damnit! I'm inventing some paleo chicken nuggets this weekend and will keep you posted.