Servings: 2
Ingredients
- 6 oz chicken breast cooked, cut into bite size pieces
- 4 cups kale
- 15 grape tomatoes quartered
- 2 tbsp garlic minced
- 2 tbsp apple cider vinegar
- 1 tsp coconut oil
- 1/4 cup almonds slivered
- 6 drops stevia
- 1 tsp lemon pepper
- 1 tbsp dried minced onion
- 2 tbsp hemp hearts
- pink salt to taste
Instructions
- Melt coconut oil in saucepan over medium-high heat
- Add garlic and cook 1-2 minutes
- Add in kale, minced onion, stevia, lemon pepper, and apple cider vinegar
- Cover with lid and cook 3 minutes then stir and cook another 3 minutes
- Remove from heat and stir in almonds, tomatoes, hemp hearts, and chicken
- Sprinkle with pink salt
- Serve warm or cold
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