A tasty and healthy dish with tender King Trumpet oyster mushrooms, juicy chicken breast, and kale that is full of nutrients. The Autoimmune Protocol AIP and the Specific Carbohydrate Diet SCD both allow this recipe, and it is also gluten-free.
Ingredients: 2 large King Trumpet oyster mushrooms, sliced. 2 boneless, skinless chicken breasts, diced. 2 cups kale, chopped. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste.
Instructions: Heat olive oil in a skillet over medium heat. Add diced chicken breasts to the skillet and cook until lightly browned, about 5 minutes. Add sliced King Trumpet oyster mushrooms to the skillet and cook for another 5 minutes, until mushrooms are tender. Add chopped kale to the skillet and cook until wilted, about 3 minutes. Season with garlic powder, onion powder, salt, and pepper, stirring to combine. Remove from heat and serve hot.
Prep Time: 10 minutes
Cook Time: 15 minutes
Marie Medina
