|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 clove(s)||Garlic (minced)|
|1 1/2 tsp||Hot pepper (chili) flakes|
|1 dash||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.