Equipment
- Sauté pan with a lid: http://amzn.to/2FrcUVt
Ingredients
- 1.5 lbs boneless skinless chicken thighs, cubed
- 1 c. cilantro
- 1/2 c. basil
- 6 cloves garlic peeled
- 1/2 c. olive oil
- 1.5 tsp salt divided
- 1 bunch (about 20 spears asparagus), reedy bottoms trimmed and remainder cut into quarters
- 3 c. kale torn into bite-sized leaves
- 2 tsp red wine vinegar
Instructions
- In a food processor, add the 1 c. cilantro, 1/2 c. basil, 6 cloves peeled garlic, 1/2 c. olive oil, and 1 tsp salt and purée.
- In a bowl, combine the chicken and the herb dressing.
- In a large sauté pan with a lid, cook the chicken for about 10 minutes over medium-high heat.
- Add the asparagus, kale, 2 tsp vinegar, and remaining 1/2 tsp salt.
- Cover with a lid and continue to cook for another 10 minutes, or until the asparagus is tender.
Nutrition
Calcium: 375mg | Vitamin C: 236mg | Vitamin A: 23278IU | Fiber: 2g | Potassium: 1921mg | Fat: 39g | Protein: 48g | Carbohydrates: 11.5g | Iron: 6mg