Submitted by: Jennifer Satori
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Servings: 1
Smoked paprika rubbed chicken, served with kale and toasted almonds.
4 oz. chicken breast, skin-on
paprika to taste
sea salt to taste
1 tsp. extra virgin olive oil
1/4 oz. slivered almonds
1 tsp. homemade mayonnaise
2 c. kale
1 tbsp. coconut oil
Pound the chicken down between two pieces of plastic wrap to an even thickness. Coat in olive oil, salt, and smoked paprika. Grill or bake until done (about 20 minutes). While the chicken is grilling, toast the almonds on medium until they are golden, watching and stirring constantly (or leave them un-toasted and throw them in at the end if you prefer). Add a little coconut oil to the pan. When it is melted, add the kale. Season with salt if desired and stir fry until tender. Serve on a plate and top the chicken with mayonnaise.
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