- 1 1/2 pounds organic boneless skinless chicken breast and thigh mix, cut into strips
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 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)
- 1/4 cup organic Balsamic vinegar
- 1 can pitted black olives, drained and sliced
- 10 organic sun dried tomatoes (packed in oil variety), cut into strips
- 1/2 cup chicken stock
- 1 tablespoon cold clarified butter
- 1 tablespoon fresh Whole30 pesto