1poundchickenI used thighs!, sliced into bite-sized strips
¼teaspoondried oregano
¼teaspoonpaprika
¼teaspoonsalt + more to taste
pepper to taste
4cupskalechopped
1cupcheeseshredded or crumbled, I used queso fresco, but cheddar, mozzarella, and jack cheese would all work here.
Instructions
Warm half a tablespoon of oil in a large skillet over medium heat. Sauté the onions about 2 minutes. Add the minced garlic and the minced jalapeños and sauté another 2 minutes, stirring as necessary.
Increase the heat to medium-high. Add the remaining oil and the sliced chicken, as well as the dried spices (oregano, paprika, salt, and pepper). Sauté until chicken is cooked through, stirring as needed. This should take about 6-8 minutes, depending on how small you sliced your chicken.
Reduce the heat to low. Stir in the chopped kale until well combined, then top the skillet with the cheese. Cover and cook until cheese is melted, about 1-2 minutes.
Serve with avocado, salsa, greek yogurt, cilantro, corn tortillas, rice, beans, or whatever else you like!
Notes
For the cheese: I recommend queso fresco if you can find it, but any melting cheese will work here.