2boneless skinless chicken breasts (cut into 1-inch pieces)
6oz.white mushrooms (sliced)
1smallyellow onion (chopped)
1/2red bell pepper (diced)
1/2yellow bell pepper (diced)
1tbsp.white wine vinegar
114.5 oz. cancoconut milk
2cupsfresh kale (stems removed & shredded)
real salt & pepper (to taste)
Cook the bacon in a large skillet until crispy. Transfer to a paper towel-lined plate and crumble. Set aside. Remove the bacon fat from the pan except for one tbsp..
Add the onion to the pan and sauté for 4-5 minutes until soft. Push the onion over to one side and place the chicken in the pan. Lightly brown the chicken, and then stir in the mushrooms and bell peppers. Cook for an additional 5 minutes. Now stir in the bacon.
To deglaze add the white wine vinegar to the pan. Add the coconut milk and kale. Cook for about 3-4 minutes until kale is wilted and sauce is slightly thickened. Season to taste with real salt and pepper.
Serve and enjoy!
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