Turmeric Chicken with Kale and Red Bell Pepper Recipe

Ingredients:

• 1 1/2 pounds boneless, skinless chicken thighs (or 1 3/4 pounds skin-on thighs)
• 2 cloves garlic, minced
• 2 teaspoons grated, peeled fresh turmeric root or 1 teaspoon dried
• 2 teaspoons grated, peeled fresh ginger root or 1 teaspoon dried
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1 tablespoon coconut oil
• 1 red bell pepper, cored and thinly sliced
• 1 bunch lacinato kale, ribs removed and leaves coarsely chopped
• 2 tablespoons aged balsamic vinegar, plus more to taste

Directions:

1. In a medium bowl, combine chicken with garlic, turmeric, ginger, paprika, salt, and pepper. Set aside to marinate 15 minutes.
2. Heat a large, deep skillet over medium heat. Add coconut oil. When oil melts, add chicken. Cook chicken 12 to 15 minutes, turning once, until golden brown. Add kale and bell pepper strips.
3. Cover pan and steam until kale wilts and chicken is cooked through, about 3 to 4 minutes. Chicken is done when temperature at thickest part registers 165°F on a probe thermometer.
4. Transfer to a serving dish. Drizzle with balsamic vinegar.