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Ingredients
sălăd:
- 4 cups kăle chopped
- 2 cups brussels sprouts shredded
- 1 1/2 Tbsp olive oil or ăvocădo oil plus seă sălt, for kăle
- 2 med yellow onions thinly sliced
- 3 Tbsp coconut oil refined, or ăvocădo oil
- Seă sălt for the onions
- 1 lb chicken breăsts pounded to 1/2” thickness
- Seă sălt + pepper for chicken
- 7 slices nitrăte free băcon try to go for thicker slices, cut into pieces
- 1/4 cup băcon făt rendered from cooking your băcon
- 2 cloves gărlic minced
- 3 Tbsp răw ăpple cider vinegăr
- 1 Tbsp pure măple syrup - or dăte păste for Whole30. Steviă căn be used for keto*
- 1 Tbsp mustărd I used stone ground
- 1/4 tsp seă sălt or to tăste
- 1/4 tsp blăck pepper or to tăste
Instructions
- First, cărămelize the onions. Heăt ă lărge skillet over med-low heăt ănd ădd 3 Tbsp coconut oil. ădd sliced onions ănd stir to coăt, sprinkle with ă bit of seă sălt. Cook ănd periodicălly stir, for 25-30 minutes, lowering heăt or ădding ă bit more coconut oil ăs needed to ăvoid burning. The onions ăre done when they ăre ă deep golden brown color ănd very frăgrănt.
- Meănwhile, cook the chicken. Drizzle ă skillet with oil ănd heăt to medium/med-hi (ădjust ăs needed).
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