Chicken Breast and Kale Stir Fry with Balsamic Reduction

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 large onion sliced
  • Sea salt and freshly ground black pepper to taste
  • 1 pound boneless skinless chicken breasts chopped
  • 2 cups chopped kale
  • 2 cups sliced mushrooms
  • 1/3 cup balsamic vinegar
  • ¼ cup chopped scallions
  • 2 teaspoons chopped rosemary


  • In a large skillet over medium heat, heat coconut oil. To the skillet, add the onion and salt and pepper.
  • Cook for 5 to 10 minutes, until tender and caramelized.
  • To the skillet, add the chicken, kale and mushrooms and stir.
  • Cook for 10 minutes, until chicken is cooked through and vegetables are tender. Transfer chicken mixture to a bowl and set aside.
  • To the skillet, add the remaining ingredients and turn heat up to high.
  • Bring balsamic mixture to a boil then reduce to low and whisk periodically for 10 minutes, until balsamic mixture has reduced to half.
  • To the reduction sauce, add the contents of the bowl and stir. Serve warm.
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