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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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Whole30 Spaghetti Squash with Pesto
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!