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.
Stir Fry Ingredients
This recipe uses just a few simple ingredients but packs a great flavor punch!
How to Prepare
This chicken kale stir fry is seriously so easy to make!
Step One: Heat your coconut oil in a cast iron skillet and when hot, add in minced garlic and sauté until fragrant
Step Two: Add your cubed chicken to the skillet and cook until no longer pink and cooked through. This takes about 6-7 minutes.
Step Three: Toss in your chopped kale and mix until kale starts to wilt. Remove from heat and serve!
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!
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.
Other Low Carb Meals You’ll Love
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!
- 8 oz chicken breast cubed
- 4 cups chopped kale with stems removed
- 1 tbs coconut oil
- 1 tbs minced garlic
- 1 teaspoon garlic salt
- Red pepper flakes & sesame seeds for garnish
- Heat coconut oil in a skillet
- When pan is hot, add garlic and sautée for about 1 minute
- Add cubed chicken, salt, pepper and other seasonings to skillet and cook until no longer pink
- Add kale to cooked chicken and sautée until kale is just wilted
- Garnish with red pepper flakes and sesame seeds if desired
- Serve alone or with a side of cauliflower rice
- Serving Size: 1/2 Recipe
- Calories: 265
- Fat: 12
- Carbohydrates: 10
- Protein: 29
Keywords: paleo, whole30, low carb, keto