| 9 | 30 | 325 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 454 gm | Chicken, ground, lean |
| 1 bunch | Kale (stem removed and chopped) |
| 1/2 onion(s) | Sweet onion (cut into half moons) |
| 2 cup | Tomatoes, canned, stewed (with juice) |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Salt |
| 1 clove(s) | Garlic (minced) |
| 1 1/2 tsp | Hot pepper (chili) flakes |
| 1/4 tsp | Black pepper |
In a saute pan heat the olive oil on medium heat, add the onions and garlic and cook for 5 minutes, stirring consistently, until they are translucent and fragrant.
Add the ground chicken and cook for 5 minutes, until almost no pink is showing on the meat. Add the tomatoes and bring to a simmer. Season with salt, pepper, and flakes. Simmer for 5 minutes, and stir in the chopped kale. Remove from heat and serve over quinoa pasta.
Bianca Osbourne is a professionally trained private chef,certified holistic nutritionist and meal planning expert; through the online Meal Planning Masterclass (link:https://biancaosbourne.com/the-meal-planning-masterclass) private chef services and her many in-person workshops and classes Bianca (link: https://biancaosbourne.com/) helps people harness the power of real food without having to spend too much time in the kitchen.
| Meat | 1.3 |
| Vegetables | 3.4 |
