Savory chicken and olive pasta

This is a straight forward, inexpensive recipe that delivers a healthy mix of protein and carbs.

Cook the chicken

1. Start by slicing the chicken thighs into strips about 1" wide.
2. Add a dollop of olive oil to a pan and place over low-medium heat on the stove.
3. Add sliced chicken thighs to the pan, generously sprinkle with salt and pepper. Fry the chicken for 10 - 15 minutes or until browned and slightly crispy.
4. Once the chicken is browned and cooked thoroughly, remove it from the pan and set aside.
5. Drain excess oil from the pan and return it to the stove for cooking the vegetables.

Prep and cook the vegetables

1. Chop the kalamata olives into halves.
2. Mince the red onion and garlic.
3. Wash and dry the kale. Grab 4 - 5 leaves and chop them into thin slices.
4. Chop the sun-dried tomatoes.
5. Add the red onion to the pan and fry for 3 - 4 minutes.
6. It's at this point I like to start boiling the pasta. Bring a pot of water to a boil, add an ample dash of salt, and add the whole wheat pasta.
7. Add the garlic, olives and sun-dried tomatoes to the pan. Fry for another 3 minutes or so.
8. Add the kale to the pan and mix thoroughly. Sprinkle a generous amount of salt and pepper to taste. Cook for a few more minutes.
9. Drain the pasta, then add it to the pan with the chicken, olives, sun-dried tomatoes and kale. Mix thoroughly.

Plate the pasta and top with fresh parmesan and lemon juice.