2 chicken breast fillets, sliced crosswise about 3/4 inch thick
3 cups baby kale
In a small bowl, combine the soy sauce, honey, canola and rice vinegar. Set aside.
Heat the olive oil in a large skillet on medium heat. Add the onion, cook for 5 minutes until it begins to soften. Add the bell pepper and cook for another 3 minutes.
Push the onions and peppers to the side of the skillet and add the chicken slices. Cook for 5 minutes, then turn the chicken over. Cook for another minute or two.
Pour the soy sauce mixture over the chicken, then stir to combine the chicken with the onions and peppers.
Stir in the baby kale, then cover the skillet and cook 4 to 5 minutes. Check the chicken for doneness. When the chicken is cooked through, it’s ready to eat. Serve with quinoa or couscous for an easy and tasty meal!