I cooked this entire dinner and realized that I'm really not supposed to eat dried fruit while on whole30. So, I picked out the golden raisins in my portion and enjoyed the rest of the meal. It was delicious.
To make the chicken:
4 boneless skinless chicken breast
1 cup of sun dried tomatoes chopped
Coconut aminos
Salt and pepper
Goat cheese( optional)
1. Preheat oven to 375
2. Butterfly your chicken breasts to make whole in center and stuff with chopped sun dried tomatoes and if you aren't strict paleo definitely add goat cheese.
3. Close whole by using a tooth pick.
4. Now season with salt and pepper
5. Now sprinkle generously with coconut aminos
6. Place on a slightly greased baking sheet
7. Bake for 15- 20 min
8. Remove from oven and remove toothpicks before serving
To make the kale:
1 large bag of chopped kale
1/2 purple Onion chopped
Olive oil
2 tablespoons white wine vinegar
1/2 cup golden raisins
1/2 cup sliced almonds
Salt and pepper
1. Heat olive oil in a large skillet
2. Add purple onion and let it begin to brown
3. Now add kale, white wine vinegar, salt and pepper
4. Let cook until kale is wilted.
5. Once it is cooked remove from heat and add raisins and almonds
6. Mix well.
7. Serve with stuffed chicken breast on top.
