Rosemary Chicken and Kale Stir Fry

I recently came back from a weekend trip to Houston and when I got home late Sunday night I thought, "what is the quickest, easiest meal I can throw together for my lunch at work?". I want to pat Thursday-me on the back for going grocery shopping so I didn't have to stare into an empty fridge when I was trying to whip together a quick meal and I put together this stir fry dish! It may be the odds and ends of some things in my fridge, but it actually ended up tasting quite good! And, of course, my favorite part is that it was simple enough to make that even I didn't mess it up! I felt so prepared for the first half of my week, I portioned out the stir fry and some rice for my lunches. 

Rosemary Chicken and Kale Stir Fry

Servings: 3 - 4    Prep Time: 15 minutes    Cook Time: 40 minutes

• 6 chicken tenderloins (or 1 lb chicken breast or thighs would work as well)
• 4 carrots, sliced
• 2 cups chopped kale
• 1/4 cup white vinegar
• juice of half a lemon
• 1/2 cup water
• rosemary, cumin, salt and pepper

1. Preheat oven 380F for baking the chicken. 
2. Slice up carrots and kale and put in a frying pan over low heat with the water and let it simmer while the chicken is prepared and baked.
3. While the veggies simmer and soften, lay out the chicken tenderloins in a baking dish. Mix together the lemon juice and vinegar and pour over the chicken. Season the breasts with rosemary, cumin, salt and pepper.
4. Put the chicken tenderloins in the oven and bake for about 20 - 25 minutes, or until just done. Chop them up and add them to the simmering vegetable mixture. Here, you can add a little more seasoning and maybe a dash of soy sauce for a little extra flavor. Now, you're done!

If you like your chicken browned, I would fry them in the pan for just a little bit before seasoning them and putting them in the oven. Of course, you could also try adding some other low FODMAP friendly veggies to this recipe and maybe even crack an egg in there or add the rice directly to the pan! That's what I love about a stir fry - you can really make however you like (or, in my case, with whatever you find in the fridge and pantry).