Thai Chicken and Kale
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 cup kale - Glory chopped kale, fresh 4 tbsp Justins maple almond butter 4 oz Almond Breeze Almond Milk, Unsweetened Vanilla 2 serving Bragg - Premium Nutritional Yeast Seasoning (1Tbsp/5g) 1 tsp Chili powder 1 tsp Ginger Root 1 fl oz Lime Juice 4 oz *Chicken Breast (raw, boneless, skinless) (by DEGREENIA) 1 clove Garlic
Spray a saute pan with olive oil non-stick spray.
Begin to cook cubed chicken for 2-3 min on medium heat.
Add Almond Butter, Almond milk, Nutritional Yeast, Chili Powder, grated ginger, and minced garlic. Stir until sauce is smooth and chicken is cooked thoroughly.
Stir in lime juice.
Add Kale and stir into sauce.
Remove from heat and cover 5 min.
Stir and serve.
Serving Size: makes 4 servings
Begin to cook cubed chicken for 2-3 min on medium heat.
Add Almond Butter, Almond milk, Nutritional Yeast, Chili Powder, grated ginger, and minced garlic. Stir until sauce is smooth and chicken is cooked thoroughly.
Stir in lime juice.
Add Kale and stir into sauce.
Remove from heat and cover 5 min.
Stir and serve.
Serving Size: makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 190.2
- Total Fat: 9.7 g
- Cholesterol: 16.0 mg
- Sodium: 117.4 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 4.4 g
- Protein: 14.3 g
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