1 1/2cupschopped bell pepper1/2’’ thick pieces (I used baby bell peppers, but fun ? size will work as well)
1bunch Tuscan kaleroughly chopped
Salt and pepper to taste
In a large skillet, coat the bottom of the pan with olive oil, and heat on medium-high. When oil is hot, add in the mushrooms and allow them to release their liquid and brown for about 5-6 minutes, stirring occasionally. Salt and pepper to taste.
Next, add in the zucchini, and bell pepper. Sauté vegetables until they begin to brown and char slightly–5-7 minutes. Salt and pepper to taste.
Keep the thickness of your veggies consistent to insure even cooking in the pan.
Finally, add in the shredded carrots, chicken, and kale. Stir until kale wilts and chicken warms and browns slightly—another 4-5 minutes. Salt and pepper to taste. Reduce heat to medium and top with toasted almonds and raisins.
Serve hot with fresh cilantro, lime, salsa, avocado, and melted cheese. Enjoy!
As you chop, keep the thickness of your veggies consistent to insure even cooking in the pan.