This is one of those meals that was a complete experiment and it actually turned out really well. It’s kind of Roman Chicken meets Seafood Cioppino…kind of. However you describe it, it’s delicious and hearty and an excellent Whole30 compliant meal and (bonus) it’s really easy too!
2 chicken breasts, cubed
1 yellow onion, diced
1 red pepper, diced
6 baby portobello mushrooms, sliced
4 cloves garlic, minced
1 can organic petite diced tomatoes
1 cup organic chicken broth
2 cups of fresh kale, chopped
salt and pepper
Heat olive oil (just enough to cover the bottom) in large pot over medium heat. Sprinkle salt and pepper over chicken then place in oil in bottom of pot in a single layer. Be careful putting the chicken in the oil! Cook about 3 minutes until starting to turn golden brown, turn chicken and cook 3 minutes on the other side, then remove from pot.
Add onions and cook over medium heat for about 5 minutes until they begin to soften and become translucent. Add red pepper and cook for another 4-5 minutes. You can add a little more olive oil also, if needed. Next, add the mushrooms and cook for another 5 minutes or so. Add garlic and cook for about 1-2 minutes until you can smell the garlic but it isn’t yet burning.
Add chicken stock and deglaze the pan (scrape the brown bits off the bottom and into the stock). Add a sprinkling of oregano, salt & pepper and stir. Add tomatoes and return chicken to the pot. Bring to a boil, then reduce to a simmer. Add kale and mix into the liquid well, then simmer for 5-10 minutes until the sauce is the consistency you want. Serve immediately and enjoy!