With summer coming to an end, I hope everyone finds time to take advantage of the fresh produce at the farmer’s market. Peppers, onions and kale make a great sauteed side dish to this cashew chicken inspired meal. thumbnail_PanSearedChicken


  • 4-6 boneless, skinless chicken thighs, fat trimmed
  • 2 cups kale, chopped or torn apart
  • ½ red pepper, thinly sliced
  • ½ yellow pepper, thinly sliced
  • ½ green pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 4 garlic cloves, chopped
  • Olive oil
  • Salt & pepper


  • 3 tbsp Moxie Nosh cashew butter
  • 1 tbsp reduced sodium soy sauce
  • 1 tbsp worcestershire sauce
  • Juice from 1 lemon
  • Salt & pepper to taste
    *This marinade also works well with beef and other meats


Place ingredients for chicken marinate in food processor or bullet and blend until smooth and well mixed. Place chicken thighs in large plastic bag for marinating. Pour over chicken and seal plastic bag making sure to get all air out. Refrigerate 30-45 minutes.

Heat one pan to medium-high heat and another pan (preferably cast iron) to high heat. Drizzle both pans with olive oil.  Chop kale and thinly slice peppers, red onion and garlic. Set kale and peppers aside.

Place onions and garlic in pan and saute 5-7 minutes or until soft. While onions and garlic are in pan, place chicken in cast iron skillet, season with salt and pepper and sear for 2 minutes on one side.  Reduce heat to medium, flip chicken. After flipping chicken, add peppers and kale to the other pan, stir until vegetables are well mixed and season with salt and pepper. Cook chicken another 5 – 7 minutes or until done.

Remove both pans from heat, serve, and enjoy!

Bridget Baxter