2 c dried white Lima beans ( set in water over night )
4 c water
1 chicken boullion
3 celery stalks washed/chopped
3 garlic cloves minced
1 tsp bay leaves
3 large kale leaves washed/stemmed/chopped
1 boneless/skinless chicken breast washed/cubed
Sea salt/black pepper
1/4 tsp ground oregano
1 tbsp bitter orange
1 tbsp pure olive oil
1/2 c quinoa (follow package directions)
1 Florida Green Avocado sliced
1/2 c Red Onion thinly sliced
1/2 c Grape tomato halved
1/2 or 1 tbsp organic apple cider vinegar
Follow direction for quinoa and set aside.
Drain the beans you had in water overnight. Rinse and set aside.
In a medium saucepan over med/high heat add the rinse Lima beans, 4 c of water, celery, bay leave, tbsp of chicken boullion and 1 c of kale. Boil away and let beans cook till fork tender.
Because you had the bean sit in water over night they will cook in less time then when not. This should take no more than a hour.
In a small bowl season chicken breast chunks with sea salt and black pepper.
In the meantime, in a medium non-stick skillet on med/high heat add oil and the chicken chunks searing all sides. Add the bitter orange and stir. Cook for about 3-5 minutes.
Slice avocado and place in a salad plate with red onion thinly sliced and halved grape tomatoes. Drizzle over the apple cider vinegar, toss and set aside.
The last minute or two needed for the pottage add the remaining cup of kale and chicken chunks.
Stir and serve hot with a spoon of the cooked quinoa. Garnish with fresh avocado salad.