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Kale & Date Chicken by The Allergy Chef

Kale & Date Chicken (Gluten Free, Top 8 Free)

Ingredients

Part 1

  • 5 TBSP Oil of Choice for Cooking we used Extra Virgin Olive Oil
  • 200 g Organic Medjool Dates weighed w/o pits, 12 dates (7 ounces)
  • 250 g Organic Fuji Apple (9 ounces), Diced
  • 1/2 tsp Smoked Applewood Salt

Part 2

  • 280 g Frozen Organic Kale (10 ounces) we used Cascadian Farms
  • 670 g Organic Boneless Chicken Breast (24 ounces), cubed
  • 2 tsp Smoked Applewood Salt

Part 3

  • 1 tsp Organic Ground Turmeric Spicely Organics, top 8 free and corn free
  • Organic Ground Black Pepper to Taste
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