Asian Kale and Coconut Chicken
Yield: 4-6 servings
  • ⅔ cup olive oil
  • 2 teaspoons sesame oil
  • 4 tablespoons soy sauce
  • 1 teaspoon red pepper flakes
  • 1 bunch of kale, stems removed and cut into large pieces
  • 1 cup coconut, shredded
  • 1 cup cooked chicken, shredded
  • 2 cups brown rice, cooked
  1. Preheat oven to 350 degrees.
  2. Start cooking the rice in a rice cooker or on the stove.
  3. Saute the chicken and set aside to cool and shred.
  4. In a small bowl whisk together the olive oil, sesame oil, soy sauce and red pepper flakes. In a large bowl, toss kale and coconut with the ½ of the sauce.
  5. Lay out the kale and coconut in a single layer on a large rimmed baking sheet lined with parchment paper. Bake for about 15 minutes, flipping the kale at least once during baking.
  6. Mix the crispy kale and coconut with the chicken and the remaining sauce.
  7. Serve over a large spoonful of warm brown rice.
Recipe by Oakhurst Kitchen at