I mentioned that I went produce shopping at the local farmer’s market this past weekend and I lucked out. We came home with bags and bags of fresh, amazing fruits and veggies. The best part about shopping at the farmer’s market is that you’re kind of stuck with what is in season in your area.
I love this because it means I have to figure out how to cook and prepare all the veggies that I might not typically buy.
So I got creative! We wanted a light dinner Sunday since we had a large brunch with the family for Easter. I went peaking in the fridge and pantry and came up with this stir-fry inspired meal. Stir-fries and sautes are great because they have everything you need in one bowl. This meal is high in protein, complex carbs and healthy fats. It’s all you need!
I am serious when I say it was delicious! I was nervous that Dan wouldn’t be a fan, but we had no leftovers so I guess that says it all!
Let’s call it:
Taylor’s Chicken And Kale Saute:
What You Need:
- 1 tbsp olive oil
- 2 tbsp red wine vinegar
- 3 boneless, skinless chicken breasts- cubed
- 1 cup cooked lentils
- 1 cup cherry tomatoes, halved
- 1/2 cup vidalia onion, sliced
- 3 crushed garlic cloves
- sprinkle of chili flakes
- 2 big handfuls of loosely chopped kale
What Do Do:
- Heat oil in a large skillet on med heat.
- Toss in garlic and onions, sauté for 2-3 minutes and add in chicken.
- Allow chicken to brown on each side, add in lentils, tomatoes, vinegar… cook for 3 minutes to allow vinegar to become fragrant and add in kale.
- Toss with tongs, sprinkle with pepper flakes and salt. Allow 2-3 minutes for kale to wilt down.
Nutrition info: I like to use caloriecount.com to analyze recipes. If you’re curious this makes 4-servings, each serving is 300 calories; 30 grams of protein, 33 grams of carbs.