2 Organic, free range chicken breasts
¼ medium onion, diced
3 strips turkey bacon, Nitrate free (I used Applegate Farms)
1 clove garlic, minced
1 Tablespoon Grapeseed oil
1 Tablespoon Grass-fed butter (I use Kerry Gold, unsalted)
1 Tablespoon Apple Cider Vinegar (I recommend Braggs for probiotics)
1-2 Tablespoons feta cheese (optional)
Sea salt and black pepper to taste.
Slice the chicken lengthwise to get 4 thinner breasts. Cook on medium hot griddle pan with grape seed oil. Top with weighted pan. Leave it to cook.
In another smaller pan, sauté oil, onion, garlic and bacon.
Top with chopped kale and let wilt, about 3 minutes. Add salt and pepper. Remove from heat.
Remove cooked chicken and place on plates. Use remaining chicken juices, and add butter and vinegar and reduce.
To save time, I precook steamed sweet potatoes and leave in my fridge. Dice prepared sweet potato. Add Feta cheese (optional). Add all together. Arrange kale next to chicken, sweet potato on the other side. Pour juice over all. Serve!