Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Mix the lime juice with the honey and the soy sauce or coconut aminos - set aside. Core, seed, and thinly slice bell peppers. Cut chicken across the grain into 3/4 inch-wide slices.
Heat 1/2 Tablespoon of the coconut oil in a large skillet or wok over high heat.
Add the bell pepper and cook until slightly soft, about 2 minutes - transfer to a plate.
Add the remaining 1/2 Tablespoon of coconut oil to the pan. Add the shallots and cook until brown, 30 seconds to 1 minute.
Add the chicken and cook until down all the way through, 3-4 minutes. About half way through cooking, I recommend pouring any liquids or fat off into a bowl to allow the chicken to brown rather than stew.
When the chicken finishes cooking, return the bell pepper to the pan and stir in the lime juice mixture, basil, and walnuts. Cook for about 1 minutes and serve in four bowls over the torn kale leaves or other greens.
Three beans on a string, adapted from Charity Ferriera's book "Eat Well, Eat Happy"
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.