Turmeric Chicken with Beans & Kale

Ingredients

• 1 Lemon (juiced, divided) 
• 2 tsps Extra Virgin Olive Oil (divided)
• 1 tsp Garlic Powder (divided)
• 1/2 tsp Turmeric
• Sea Salt & Black Pepper (to taste)
• 8 ozs Chicken Thighs (boneless, skinless)
• 2 cups Kale Leaves (chopped)
• 1 cupLima Beans (cooked)

Directions

1. In a bowl, mix together half of each the lemon juice, oil, and garlic powder. Add the turmeric, salt, and pepper and mix to combine. Add the chicken thighs and mix well. Let the chicken marinate for about 10 minutes.
2. Meanwhile, heat up the remaining oil in a skillet over medium heat. Add the kale, lima beans, and remaining garlic powder. Sauté for about five minutes, and season with salt and pepper. Squeeze lemon juice over the kale mixture.
3. Transfer the kale and beans mixture to a plate and cover to keep warm. In the same skillet, cook the chicken over medium heat for about 12 to 15 minutes or until cooked through, flipping halfway.
4. Divide the chicken, kale, and lima beans evenly between plates. Enjoy!

Notes

• Leftovers

  Refrigerate in an airtight container for up to three days.

• Serving Size

  One serving is equal to approximately one chicken thigh and one cup of kale and beans.

• No Lima Beans

  Use any other beans you desire.