Ginger Citrus Skillet

Today was a working day, and long working days call for quick skillet meals.  I can’t take credit for this one.  This is one of our favorite recipes from Sarah Fragoso’s book Everyday Paleo.  What’s really nice about this meal is that you can substitute lots of ingredients and spices in to fit the needs of whatever you have on hand.  Try it just the way it is or change it up a bit.  Greens topped with meat and spices are always a winner in my book.

Ingredients

  • 2 lb. chicken thighs, cut into bite-sized pieces
  • 4 tbsp. unrefined coconut oil
  • 1 red bell pepper, thinly sliced
  • 1 c. mushrooms, sliced
  • 4 green onions, sliced on the diagnal
  • 1 jalapeno pepper, seeded and minced
  • 1 tbsp. fresh ginger, minced or grated
  • 1 tbsp. dried basil
  • salt and pepper to taste
  • 1/4 c. chicken broth
  • juice from 1 orange
  • 1 bunch of kale greens, stems removed and chopped up
  • slivered almonds to garnish

Process

  1. Heat 2 tbsp. of coconut oil in a skillet over medium-high heat.
  2. Add chicken pieces and cook for about 7-8 minutes, stiring frequently to brown all sides.
  3. Add bell pepper, mushrooms, and green onions.  Cook for another 2 minutes.
  4. Add jalapeno, ginger, chicken broth, orange juice, along with all spices and stir well.
  5. Cook meat mixture for another 8-10 minutes so that all flavors come together and you’re certain chicken is done and vegetables are tender.
  6. Either remove chicken from skillet or use an additional skillet to cook your kale.
  7. Heat the remaining leftover 2 tbsp. of coconut oil over medium heat.
  8. Add kale greens and sautee 4-5 minutes with salt and pepper until wilted.
  9. Serve chicken mixture over kale greens, sprinkle some slivered almonds on top and enjoy!
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