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    Recipes

    Chicken Kale Stir Fry (Healthy & Low Carb)

    Published: Jul 14, 2017 · Last Updated: Oct 25, 2021 by Jen Lopez

    Jump to Recipe·Print Recipe

    This post may contain affiliate links

    This Chicken Kale Stir Fry is a healthy alternative to take out which is usually laden with fat, calories and less than ideal additives. This recipe has real food ingredients, healthy fats and is full of flavor. This chicken kale stir fry can be served on its own for a healthy low carb, paleo and Whole30 meal or you can add brown rice for a healthy complex carbohydrate boost. It's also a great option for meal prep!

    Stir Fry Ingredients

    This recipe uses just a few simple ingredients but packs a great flavor punch!

    kale, chicken, coconut oil, sesame seeds and red pepper flakes laid out on a white background
    • Chicken breast - half a pound is the perfect amount for two servings. You can use chicken thighs if you prefer. I like to cut mine into cubes but you can cut into strips if you prefer.
    • Coconut oil - The coconut oil works so great in this recipe and gives the meal such a great taste. You can use a different type of oil if you prefer but I highly recommend the coconut oil for this one.
    • Chopped Kale - You can use one bunch kale and prepare it by chopping yourself or by pre-chopped and just remove the harder middle stems.
    • Minced Garlic
    • Garlic salt
    • Garnishes - I love topping this recipe with red pepper flakes and sesame seeds

    How to Prepare

    This chicken kale stir fry is seriously so easy to make!

    Step One: Heat your coconut oil in a large skillet or large wok on medium high heat and when ready, add in minced garlic and sauté until fragrant

    garlic heated on a medium skillet

    Step Two: Add your cubed chicken to the skillet and cook until no longer pink and cooked through. This takes about 6-7 minutes.

    • raw chicken with garlic on a skillet
    • chicken cooked with garlic on a skillet

    Step Three: Toss in your chopped kale and mix until kale starts to wilt. Remove from heat and serve in a bowl topped with sesame seeds and red pepper flakes.

    • kale on top of cooked chicken and garlic
    • kale mixed with chicken and garlic in a skillet

    Variations and Modifications

    You can make this recipe with a different vegetable and change of the seasoning to have a nice variety of chicken dishes to choose from. Chicken kale stir fry is one of my go to meal prep dishes because the ingredients are minimal and I can whip it up easily.

    Try broccoli in place of kale or throw in some bok choy and coconut aminos or soy sauce!

    chicken kale stir fry served in a bowl with cauliflower rice

    Serving Suggestions

    This dish works well as a meal all by itself but you can add some rice to it when you're wanting something a little more filling. When I am going for something lower carb, I just omit the rice and increase the amounts of chicken and veggies to add more volume to the meal. You can also serve chicken kale stir fry with cauliflower rice to keep things paleo, low carb and Whole30 compliant if that's your dietary preference.

    chicken kale stir fry cooked in a skillet

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    Print
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    Chicken Kale Stirfry

    ★★★★★ 5 from 1 reviews
    • Author: Jen Lopez
    • Prep Time: 5 minutes
    • Cook Time: 15 minutes
    • Total Time: 20 minutes
    • Yield: 2 1x
    • Category: Main Dishes
    • Cuisine: Asian
    Print Recipe
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    Description

    This recipe for chicken kale stir fry is healthy, delicious and the perfect alternative to take out! It's loaded with flavor and real food ingredients for a low carb and paleo meal!


    Ingredients

    Scale
    • 8 oz chicken breast cubed
    • 4 cups chopped kale with stems removed
    • 1 tbs coconut oil
    • 1 tbs minced garlic
    • 1 tsp garlic salt
    • Red pepper flakes & sesame seeds for garnish

    Instructions

    1. Heat coconut oil in a skillet
    2. When pan is hot, add garlic and sautée for about 1 minute
    3. Add cubed chicken, salt, pepper and other seasonings to skillet and cook until no longer pink
    4. Add kale to cooked chicken and sautée until kale is just wilted
    5. Garnish with red pepper flakes and sesame seeds if desired
    6. Serve alone or with a side of cauliflower rice

    Equipment

    cast iron skillet

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    Nutrition

    • Serving Size: ½ Recipe
    • Calories: 265
    • Fat: 12
    • Carbohydrates: 10
    • Protein: 29

    Keywords: paleo, whole30, low carb, keto

    Did you make this recipe?

    Tag @beautyandthebenchpress on Instagram and hashtag it #beautyandthebenchpress

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    Reader Interactions

    Comments

    1. Crystal says

      September 15, 2021 at 7:32 pm

      This was DELICIOUS!!! I'm in grad school and was looking for something quick and simple and found this recipe! I ended up doubling the recipe to have extra for meal prep and have ZERO regrets!

      ★★★★★

      Reply
      • Jen Lopez says

        September 16, 2021 at 9:51 am

        Thank you so much for sharing!!

        Reply

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    I'm Jen! a fitness loving, makeup obsessed California girl. I'm here to share a little about what I love, which includes all things health & wellness, beauty and life in general. Read more about me here!

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