Chicken & Kale Zucchini Skillet with Harissa

Yay for recipes that use up a chunk of my weekly CSA haul + contain protein. This recipe came about from a Google search for zucchini + kale. I stumbled upon this great looking zoodle/chickpea/harissa/egg combo and altered it to fit my non-chickpea-eating, protein-desiring dinner needs.

Gluten-free, paleo, whole 30 (check your labels!), easily made ovo vegetarian (just omit the chicken)


Chicken & Kale Zucchini Skillet with Harissa

1 lb. chicken thighs
2 Tbsp. coconut oil
4 cloves garlic
1/4 c. red onion
1 (14 ounce) can diced fire-roasted tomatoes
3 Tbsp. harissa (I used spicy Mina brand, which is W30-compliant)
1 Tbsp. cumin
pinch saffron (optional)
1 bunch kale
Zucchini (I used 1 huge pattypan squash – about 4 c. shredded)
1 egg per person
Salt & pepper

Chop your chicken into bite-sized pieces. Season liberally with salt & pepper and sautee on medium-high heat in the coconut oil until browned and cooked through.

While the chicken is working, prep the veggies. Shred the zucchini (I used the shredding blade on my food processor, but zoodles would be great here), dice the garlic and onion, and chop the kale into thin ribbons.

When the chicken is done, remove with a spoon and set aside. Add the onion and garlic to the pan, reduce the heat to medium, and let sautee until just softened. Add the tomatoes, harissa, cumin, saffron, and a pinch of salt and pepper and let cook a few minutes.

Add the kale, stir, and let cook until the kale gets nice and wilted.

Add the zucchini and toss well to combine. Add the chicken back and let cook 3-5 minutes, or until the zucchini has softened a bit. Taste. Season with salt & pepper if needed.

Create little pockets for your eggs – 1 per person. Crack the eggs into the wells, cover the pan, and cook until the whites are just set (4-5 minutes).


Serves 2 for dinner + 1 for lunch (with 3 eggs). 

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