Chicken and Chard

Chicken and Chard

I have been in need of fast recipes this week and here is one I made for lunch yesterday that was so tasty that it really felt like I put more effort into the dish than I actually did! Paleo food never has to be boring! Use your spice cabinet to keep your meals exciting, even on your busiest days.

Look forward to my next post in which I will give you another sneak peak inside the Everyday Paleo book!

Chicken and Chard

2 tablespoons coconut oil

5 garlic cloves, minced

½ red onion, diced

2 bunches of rainbow chard, roughly chopped

1.5 lbs boneless skinless chicken breasts, cut into bite size pieces

1 – 4oz can of roasted diced green chiles

1 teaspoon ground cumin

1/8 teaspoon of ground allspice

Sea salt and black pepper to taste

Small handful of raisins and raw sliced almonds for garnish

In a large wok or skillet heat the coconut oil over medium heat. Add the onions and saute until they start to turn translucent. Add the chicken and cook for 3-5 minutes or until almost cooked through. Add the garlic and saute together with the chicken and onions for another 2-3 minutes. Add the salt, pepper, cumin, allspice, and the can of chiles and mix well. Add the chard and cook until the chard is wilted, about another 3-4 minutes. Serve with a sprinkle of raisins and almonds. Serves 4.

As always, Enjoy!!

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Comments

  1. says

    I need that book to come out, I am having a hard time maintaining my Paleo journey without a recipe book.

    Not to mention, I am not having a good time cooking for the kids.

  2. says

    You must have read my mind. I was craving swiss chard yesterday and picked up a whole bunch while out shopping. I sauteed it in bacon grease this morning and threw leftovers on top of it for breakfast. Yummy. This looks wonderful! Thanks.

  3. Sandy says

    Does 1.5 # of protein feed your whole family? Including that giant boy of yours? I typically bump our meat up to 2#, but perhaps I’m overfeeding my family of 4 (1 giant boy and 1 cute yet strong girl). Also, I like to insure leftovers!

    • Sarah says

      Hi Sandy, I actually made this for lunch for myself, hubby, and littlest boy. There were enough leftovers for an after school snack for Jaden and Coby but if I were to have made it for dinner, I would have made 2# of chicken. I always suggest doubling the recipes if you have big eaters/or a bigger family then mine! I wouldn’t worry about overfeeding your family, it’s all quality food and it’s really hard to overeat on protein and veggies. You have growing kids and if they are eating it up – that’s great – they need it! : )

  4. Rachel says

    Perfect! I was wondering what to make for dinner tonight and I have everything in this recipe. You rock!

  5. Christina says

    this looks yummy, I have actually NEVER tried chard, it has always scared me ;-) We are a new paleoo family (1 week in), and I just might try this tonight. loving all your recipes!

  6. marcy mudd says

    Loved this! and so did my 14-year old daughter. I probably added too many raisins but I knew she would love the sweet contrast. It is a keeper.

  7. Sandy M says

    Love the recipe. I plant lots of chard in my garden, however, I think I might leave the raisins out. Would craisins work too, or is the sugar content a no no?
    Yesterday, I made a great tasting dish: Brown sweet Italian sausage, add 1 sliced onion and a red & green pepper (large dice), 1/2 small cabbage, diced. Sautee all together and then add about a cup of marinara & simmer til veggies are soft. YUM!

    Love your website & pod casts.

    • Sarah says

      I’m not a big fan of craisins and they might add a weird tartness to the dish but you could try it if you want to! The dish will still be great without the raisins. : ) Thanks for sharing your recipe, it sounds super yummy!

  8. LauraZ says

    I got Chard in my CSA box and was wondering how I was going to prepare it.. Thanks now I know what is for dinner tonight!

  9. LauraB says

    Yum…we eat a lot of chard around here! I cook a similar version of this, but with dried unsweetened cherries and Thai Spice blend. I am definitely going to try your spice combo – sounds delicious. Variety truly is the spice of life. Thanks for posting yet another awesome meal idea. You are the best!!!!!

  10. says

    Made this for dinner with red chard from our organic delivery and used fresh jalapeno pepper instead of green chilies. I also used boneless skinless organic chix thighs. SO SO SO GOOD. Definitely a keeper. So much flavor. We loved it!!

    • Sarah says

      OH I LOVE the idea of jalapeno for an extra kick, I will for sure be trying that, thank you so much snazzygina!!

      • says

        Made this again! Definitely a fave around here. This time I used another kind of pepper. (bigger than a jalapeno but not as spicy) and again it was very very good. The raisins give it a touch of sweet and the almonds a nice crunch. YUM….so so great!!

        • Sarah says

          Nice idea switching up the pepper! So many great peppers to choose from that always give a dish a different flavor. : )

  11. Elle says

    Hello Sarah: I am converting from no-fat, vegan eating to paleo/primal, after reading both Rob Wolf’s book, Mark Sisson’s, and others. I was moved by your testimonial. While vegan, I did experience wonderful health benefits but the constant hunger, and having to eat every 2 hours drove me crazy. I am also converting because I am concerned about the glycation issues (among other issues) that a high-carb diet (even though it was “whole foods” high carb) was doing to me, long-term (I’m 52). Your web site is sooo helpful, and I can’t wait for your book. I get so many wonderful cooking ideas from you. I would like to mention something about swiss chard that came to my attention while being vegan and drinking a ton of green smoothies.

    Swiss Chard, along with spinach and a couple other greens (not kale), contains high amounts of oxalic acid. Greens in general have a good amount of calcium in them but those that are high in oxalic acid prevent the body from absorbing calcium. I am by no means an expert on this. While I believe it is important to rotate our greens (and other vegetables), I use the ones high in oxalic acid less than those that are lower in it. Hopefully, this information will help someone in their quest for optimal health, I know you have helped me. Thank you.

    • Sarah says

      Thank you for your input Elle, super interesting information that I’ll have to look into further! Best of luck to you and thank you for sharing your story with me! : )

  12. Tennille says

    Where do you kind your allspice? What brand is it? I cooked this recipe the other day (minus the allspice) and yummy!

  13. berri says

    i made this last night and it was soo good. i used a couple of dates instead of raisins and hazelnuts instead of almonds. so tasty! thank you sarah!

  14. Stephanie Butler says

    hi sarah,

    just a week ago my alternative med dr put me on the hunter-gatherer diet in hopes of helping my endometriosis/infertility. since then i have learned of your book that’s coming out. i feel that it will help me to be able to stick to this diet. i am anxiously awaiting and doing my best in the meantime. i love that your book is a cookbook along with the excercise plan, and also sounds like it is going to be easy to follow for someone like me who is just a beginner! my dr wants me on this diet, but said that i CAN do dairy. do you find that this is normal? thanks in advance for your upcoming book! :)

    • Sarah says

      I would cut out the dairy because dairy can still cause inflammation and gut irritation. I think it’s best to stay away for a while, especially in your case! Better to cover all bases!

  15. Alexis says

    I made this last night and it was amazing!!! It had so much flavor! Thank you for the recipe. . . this is actually the first one I have made off your website even though I have visited intermittently over the past nine months. I’m not sure why I waited so long! Tonight I am making the sundried tomato chicken with brussel sprouts and bacon on the side. I can’t wait!! Also I ordered your book yesterday and I should hopefully have it by the end of next week if they send it the 25th. Thanks again for the recipes and I look forward to reading your book!

  16. Meaghan says

    Amazingly simple! So true, Sarah-it wasn’t 10 minutes before it was all said and done. Better yet…ONE PAN TO CLEAN! I used red chard which gave everything a beautiful color and poured a little coconut milk on top. So creamy and savory with the awesome spice blend. Thanks so much!

  17. Cindy says

    I was looking for the fajitas recipe when I saw this one and remembered I had Kale that I needed to use. Worked GREAT! A thousand Mahalos!

  18. says

    1.5 chicken breasts? My family would rebel. My daughter might only be 11, but she eats a LOT right now…I put a cut up pastured chicken-and-a-half in a ziplock bag (they’re pretty tiny) with all of the other ingredients and some extra spices (oregano, chili powder) and stuck it in the freezer…I’ll crock pot it. Thanks for a great base recipe in a hurry! Don’t worry…the three of us will have this for breakfast with an egg on top…we won’t eat it ALL in one sitting. ;-)

    • says

      LOL! Yes, you should for sure double or triple this recipe for a large family. When I originallly made this it was for a quick lunch for two of us. : ) Hope you enjoy it!

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