Thanks to HEAL for this recipe. Dinners need to be quick, healthy and tasty! Chicken and veggies are quick to cook, taste great and make for a healthy meal. Adjust the veggies to your taste.

Ingredients:
2 chicken breasts

1 red bell pepper, chopped

1 sweet onion, chopped

2 portobello mushrooms, sliced

1 clove garlic, pressed or diced

1/2 bunch of kale, hand ripped into pieces

1 tbsp olive oil

1-2 tbsp balsamic vinegar

1 tsp hot chili flakes

1 tsp dried parsley

1 tsp dried oregano

1 tsp dried basil

Method:
Using a non-stick skillet, cook chicken until white on outsides. Add onions and mushrooms and olive oil. Saute for a few minutes and add parsley, basil, garlic, oregano and chili flakes. Once soft add red peppers. Add balsamic vinegar and cover to allow chicken to cook fully. With 2-3 minutes remaining add kale and a half a squeezed lemon of juice and cover again to allow kale to wilt. Don’t over cook kale or it will brown.

Makes 4 servings.