2 tsps extra-virgin olive oil
2 cloves garlic, minced
1/2 Red Dog Farm sweet onion, diced
1 chicken breast (about 70-75 g), slivered into strips
Salt and pepper, to taste
1 tsp dried oregano
1/2 bunch Red Dog Farm kale, chopped
1 large Red Dog Farm zucchini, sliced into small wedges
1 pinch red pepper flakes
Juice from 1/4 lemon

Add olive oil to a large skillet and heat on medium high until the oil begins to sizzle. Sautee the garlic and onion until the onion becomes slightly soft, abut 3-4 minutes.

Season the chicken with the salt, pepper and oregano and add to oil, garlic and onion. Cook the chicken for about 2-3 minutes, until browned.

Add the zucchini wedges and kale. Cook until the chicken is cooked through and the kale has wilted and has become tender.

Season with red pepper flakes and lemon juice. Feeds 2.