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Preheat a cast iron or non stick skillet over medium high heat and add in the oil. Toss the chicken ingredients together (minus the oil) and set aside. Toss the sliced veggies ingredients together (minus the oil) and start sautéing them in the hot oil. Keep mixing for about 3-5 mins until the veggies are tender and start to char.
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Turn up the heat to high and bring the veggies to the sides of the skillet. Add in the oil for the chicken in the middle of the skillet. Then add the chicken ingredients and keep sautéing. The chicken should take anywhere from 8-12 mins (depending on the size and thickness).
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Once chicken is done, turn off the heat, add in the sliced jalapeños (optional) and chopped cilantro then tent the mixture slightly with some foil.
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Prepare the salsa while the chicken cools down a little. Pule the scallion, garlic, cilantro and jalapeños (optional) until they’re minced. Then add in the remaining salsa ingredients and start pulsing gradually until your reach the desired salsa consistency. (don’t process the salsa, keep pulsing only to avoid it being too mushy).
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To serve, scatter some kale on a tortilla, tops with some salsa, the chicken, more salsa, sliced avocados (and add in topping you prefer) and enjoy. To make quesadillas, add just one small layer of salsa, and add in some shredded cheese.
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Press the quesadillas in a panini press until the cheese melts. Cut up the quesadillas and top with salsa.