Routine is a good thing. That’s what I’m telling myself lately. With school starting back this week, I decided to get industrious and do my Sunday meal prep. I went to the farmer’s market and then stocked up on much-needed staples…

It’s the first summer market day since we got back from Colorado. I try to get to the Birmingham market twice a month during the summer/fall season, but I’m way behind schedule this year. I have been working on using all…

I’m almost beginning to recognize my “old” self. I have to admit, I feel better after just a few days of better-not-near-perfect eating and haphazard strenght workouts with some consistent running. I was once a person who enjoyed whatever process I…

This one was super easy and very flavorful. This is why I grill a big batch of chicken thighs each weekend as part of my large batch meal prep. All I had to do was toast some almonds and add some…

This is another one of those clean out the fridge and hope for the best meals. I had some vegetables just waiting for something magical and some chicken that needed to be cooked today.

Chicken Stir Fry

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 1 lb boneless skinless chicken thighs
• 1 carrot, sliced
• 1 small onion, diced
• 1/2 red bell pepper, sliced into strips
• 2 TB olive oil
• 1 cup of broth or water
• 2 TB of Tamari sauce, gluten-free soy sauce OR Coconut aminos
• 1 large bunch of kale, chopped
• salt/pepper as needed

Instructions

1. Heat a large skillet over medium-high heat. Add oil and heat. Salt and pepper each thigh. Cook in one layer in pan, 7 minutes on one side. Flip and cook 5 minutes on the other side. Remove from skillet.
2. Add carrot, onion, and bell pepper. Saute' for 5 minutes. Add kale, broth or water, and Tamari sauce. Cook another 3-5 minutes, stirring often.
3. Dice chicken into cubes. Add to vegetables. Toss together and serve.

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