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We made it! My husband Jack and I completed our Whole30 earlier this week – and delicious, satisfying recipes like this Whole30 West Coast Chicken are part of the reason for our success.
I know I’ve said this before – but even if you aren’t following the Whole30 program – you will love this quick, zesty, flavorful chicken dish! (So please don’t click away just because it says ‘Whole30’!) 🙂
Before I talk more about this Whole30 West Coast Chicken recipe, many people have been asking us how the Whole30 program is going for us. I have to say – Jack and I both feel great! Eating a ‘clean’ diet definitely has some huge merits, and we’re both planning to make this style of eating a long term way of life. We’re about to start the ‘reintroduction phase’ – adding legumes, grains, and dairy back into our diet to see how our bodies react and then go from there. And of course, everything in moderation – we will still enjoy (and share recipes for) other ‘non-clean’ foods but after a bite or two, we will be giving the food away to family and friends.
So here are some specifics: After three weeks, my husband Jack was (with his doctor’s permission) able to eliminate one of his diabetes medications. His blood sugar has been significantly lower and more stable, and overall he feels more energetic, less bloated, no longer hungry all the time, and has fewer cravings. Jack has also lost 6 pounds without counting calories or portions.
I’ve lost 12 pounds (yahoo!) and happily the weight came off in all the right places! I feel the same new-found energy, I don’t crave sugar or my favorite salty snacks at all. Interestingly, since day three of the Whole30, I completely stopped snoring when I sleep (Jack will tell you that I used to sound like a freight train when I slept – how embarrassing!) and I feel much more rested in the morning. I suspect I have some sort of allergy or food sensitivity I never knew about that was making me snore – so I’m looking forward to finding out what my triggers are as we start reintroducing more foods back into our diet.
This Whole30 West Coast Chicken recipe is adapted from the “California Chicken” recipe we found in the book, It Starts with Food – a great book to read if you are at all interested in the Whole30 program, and you want to know all of the science behind why certain foods are (or are not) on the program.
We made this one-skillet dish several times over the last 30 days using new (but still Whole30 compliant) ingredients to make it our own. Tender chicken tossed with kale, sliced bell peppers and onions, sundried tomatoes, and black olives are a really fantastic flavor combination! Enjoy!
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Whole30 West Coast Chicken
Ingredients
- 1½ pounds organic boneless skinless chicken breast and thigh mix, cut into strips
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dry thyme
- 3 tablespoons extra virgin olive oil, divided
- 4 ounces sweet onion cut into strips
- 4 ounces organic sweet bell pepper cut into strips (any combination of red, yellow and orange)
- 1 head organic Tuscan Kale, stripped from ribs and roughly chopped and rinsed (discard ribs)
- ¼ cup organic Balsamic vinegar
- 1 can pitted black olives, drained and sliced
- 10 organic sun dried tomatoes (packed in oil variety), cut into strips
- ½ cup chicken stock
- 1 tablespoon cold clarified butter
- 1 tablespoon fresh Whole30 pesto
Instructions
- Lay out chicken strips and season both sides with salt, pepper, garlic powder and thyme.
- In a very large skillet, over high heat, pour in two tablespoons of the olive oil and let get smoking hot.
- Piece by piece, lay in half the chicken and cook for about two minutes per side, then remove to a platter.
- Repeat for remainder of the chicken.
- Add the remaining tablespoon of oil and reduce to medium high.
- Add onions and stir two minutes then add peppers and stir and cook for two additional minutes.
- Add kale including any water stuck to leaves from rinsing and toss and cook 2 more minutes.
- Add vinegar and cook for about two minutes to deglaze.
- Add olives, tomatoes, stock and cooked chicken, including any liquid from chicken.
- Cook to evaporate some of the liquid, about two minutes, then remove from heat and add cold clarified butter and pesto and toss to combine.
- Serve immediately.
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Is it OK to use spinach instead of kale. I despise kale!
Sure Gloria – the spinach doesn’t take as long as the kale so you can add it towards the end of the recipe.
This one’s a keeper! It’s a great jumpstart for so many possible variations. I see this making a regular appearance in my kitchen.
Thanks Lisa!
where do you buy this 1 tablespoon fresh Whole30 pesto
Hi Mary – We’ve linked to the pesto recipe on the Whole30 website where you’ll see instructions on how to make it. (It’s basically a traditional pesto recipe without the Parmesan cheese added.) If you aren’t worried about keeping the recipe dairy-free or Whole30 compliant, feel free to use your own favorite pesto (homemade or jarred).
This is one of my favorite Whole 30 recipes! This one will definitely be making an appearance on my dinner table long after the Whole 30! Thank you 🙂
You’re very welcome Cessalee! We’re so glad you enjoyed the recipe!
Martha-will this recipe freeze well? I want to make a big batch and save some in the freezer.
Hi Kadie – I’m not sure! Like most foods, once it’s frozen it is never as good reheated. I’d worry that they veggies might get soft and the chicken a little rubbery. But for convenience sake, it that doesn’t bother you – give it a try! Please let us know how it comes out?
This was a great meal. We ate it all and are ready for more!
Glad you like it Lee! 🙂
This was really good! Thanks for the great recipe!
Thanks Kristine! You’re very welcome!