Chicken And Kale Gumbo

Servings: 8 cups

  • week-4812 tsp. extra virgin olive oil
  • ½ a yellow onion, chopped
  • 1 lb. boneless, skinless chicken breasts cut into chunks
  • 4 cups low-sodium chicken broth
  • 28-0z can of chopped tomatoes
  • 16 oz. frozen sliced Okra
  • 2 cups kale
  • ½ cup corn
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. thyme
  • 1 bay leaf
  • A pinch of cayenne pepper
  • Salt and pepper to taste


  1. Heat the olive oil in a large pot over a medium high heat and then add in chicken; cook for about 3-5 minutes or until the chicken is opaque.
  2. Stir in the onion and garlic along with a pinch of salt and let the veggies cook for about 3 minutes or until tender and fragrant.
  3. Add in bay leaf, oregano, garlic powder, thyme, paprika and cayenne pepper; toss all together and then stir in chicken broth, tomatoes, and okra.
  4. Bring everything to a boil and then stir in the kale and corn and simmer for 10 -15 minutes.
  5. Adjust the seasonings to suit your tastes and enjoy.

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