African Delight: Kenyan Paleo Chicken Sukuma Wiki Stir Fry with Cauliflower Rice

Allergens

None

Ingredients

• 8 oz boneless, skinless chicken breasts, cut into bite
• sized pieces
• 2 cups kale, chopped
• 1 cup tomatoes, diced
• 1 small onion, thinly sliced
• 1 cup bell peppers, thinly sliced (assorted colors)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper, to taste For the Cauliflower Rice:
• 1 medium head cauliflower, riced
• 1/4 cup onion, finely chopped
• 1/4 cup bell peppers, finely chopped (assorted colors)
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt and pepper. Cook until browned on all sides and cooked through, about 8 10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add garlic, onion, and bell peppers. Sauté for 3 4 minutes or until the vegetables are tender.
3. Add the chopped kale to the skillet and cook for another 2 3 minutes until wilted.
4. Stir in diced tomatoes and cooked chicken. Season with salt and pepper, if needed. Cook for an additional 2 minutes to allow flavors to meld.
5. For the Cauliflower Rice: In a food processor or using a box grater, rice the cauliflower. Heat a separate skillet over medium heat, add a little olive oil, and sauté the riced cauliflower with onion, bell peppers, and garlic until tender, about 5 7 minutes. Season with salt and pepper to taste.
6. To serve, place a generous scoop of Cauliflower Rice in a bowl or on a plate, and spoon the Sukuma Wiki Stir Fry over the top.

Chef’s Insight

To enhance the flavors even more, add a dash of lemon juice or a pinch of cayenne pepper to taste.

Notes

Serve with a side of fresh fruit salad for a balanced meal.