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The basis for this kale mix is another za'artar spiced chicken recipe. The boneless chicken was pan fried in spices of cinnamon, pepper, za'atar, hot paprika, oregano, coriander, Mrs Dash, with some balsamic vinegar, olive oil and bit of water simmering the last few mintes.
I used 4 oz of this chicken in the kale recipe. I sauted the onion and brussel sprouts in the same pan that cooked with chicken, using the leftover juices. Bearing this in mind, the nutrition count include this 1 serving of chicken, and I counted 1 tsp of olive oil although I didn't add anything to the pan when starting the kale mix.
Saute, in the pan leavings from za'artar chicken
1/4 cup onion, chopped
1/3 cup red cabbage, chopped
3 brussel sprouts, chopped
4 castle verrano olives, pitted, halved
4 kalamata olives, pitted, halved
4 oz of za'atar chicken (recipe #6 from my collection)
3 Tbsp pomegranate mango juice
Add a bit of water if needed to get steam, cover and wilt as desired
1 cup purple kale, ripped to bite size pieces
Rated a 4.7 on the Kale Scale
