Creamy Coconut-Lime Chicken Stir-Fry

Chicken + Peppers:

• 2 chicken breasts, cut into 1 inch cubes
• Salt, pepper, garlic powder
• 1/2 T ghee
• 1 red bell pepper, thinly sliced
• 1/2 can light coconut milk
• Juice of 2 limes
• Black sesame seeds and fresh cilantro, for serving

Simple Sauteed Kale:

• 1/2 T ghee
• 1 bunch of kale, destemmed, wash and loosely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

To Prepare:

Season cubed chicken generously with salt, pepper, and garlic powder. Heat ghee over medium-high heat and add chicken. Sear for about 5 minutes, stirring occasionally so chicken cooks evenly on all sides. Add bell pepper, coconut milk, and about 1/2 teaspoon of each of salt and pepper. Bring to a simmer and let cook about 4 more minutes.

Meanwhile, in another skillet, heat ghee over medium heat. Add kale and seasonings and sauté about 4 minutes until wilted slightly. Remove from heat.

Right before removing the chicken and peppers from heat, add lime juice, and taste for seasoning. Add more salt if needed.

Add kale to the base of your bowl, spoon over chicken and peppers, being sure to get plenty of sauce. Sprinkle with sesame seeds and fresh cilantro, and attempt to eat with chopsticks if you’re brave

Note: You can skip sauteeing the kale separately and throw in the kale with the peppers to save yourself from washing another dish, but I have found that the kale soaks up all the sauce. I prefer it spooned over the kale so you get a more concentrated flavor, but the choice is yours if you want to make this even quicker/easier!