In a large skillet, heat 2 tbls spoons of the coconut oil and saute the chicken for 5-7 minutes.
To the chicken, add the sliced mushrooms, red pepper, and onions, and saute another 2 minutes.
Add the remaining ingredients except for the kale and almonds, stir well, bring to a simmer, and cook for another 2 minutes.
Remove all ingredients from the pan and set aside. In the same pan add the remaining 2 tbls coconut oil and kale. Saute the kale until tender, about 4 minutes.
Serve the chicken on top of the kale, and add a sprinkle of the sliced almonds on top.
reciepe retrieved from Everyday Paleo cookbook pg. 49 by, Sarah Fragoso
Picture taken from the Picky Apple: http://www.thepickyapple.com/blog/2012/03/04/ginger-citrus-skillet-chicken/
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