Ginger Citrus Skillet Chicken

Ginger Citrus Skillet Chicken

This fresh, satisfying, and nutrient dense recipe is courtesy of Everyday Paleo cookbook.  Photo courtesy of Leaves of Life.


  • 4 tbsp coconut oil
  • 2 pounds boneless, skinless chicken thighs or breasts, cut to bite size
  • 1/2 cup sliced white mushrooms
  • 1 red bell pepper, thinly sliced
  • 4 green onions, diced
  • 1/3 cup chicken broth
  • 1/2 tsp fresh ginger, grated
  • Juice from 1 medium orange
  • 1 tbsp dried basil
  • 1 small jalapeno, remove seeds and mince
  • Sea salt and black pepper to taste
  • 1 bunch kale, remove tough stems and dice
  • 1/3 cup sliced almonds


  1. In a large skillet, heat half the coconut oil over medium heat and sauté the chicken for 5-7 minutes.
  2. Add mushrooms, pepper and onions and sauté another 2 minutes.
  3. Add the remaining ingredients except for the kale and almonds, stir well, bring to a simmer and cook another 2 minutes.
  4. Remove all ingredients from the pan and set aside. In the same pan, add the remaining coconut oil and kale and sauté until tender, about 4 minutes.
  5. Serve the chicken on top of the kale, adding a sprinkle of almonds on top.


  • I always use the tough stems of the kale, but have found that you have to cook them longer than the leaves with some moisture. I factor that in so none of my precious super food goes to waste.



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