Savory chicken and olive pasta

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

- Start by slicing the chicken thighs into strips about 1" wide.
- Add a dollop of olive oil to a pan and place over low-medium heat on the stove.
- 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.

While the chicken is cooking:
- Chop the kalamata olives into halves.
- Mince the red onion and garlic.
- Wash and dry the kale. Grab 4 - 5 leaves and chop them into thin slices.
- Chop the sun-dried tomatoes.

- Once the chicken is browned and cooked thoroughly, remove it from the pan and set aside.
- Drain excess oil from the pan and return it to the stove.
- Add the red onion and fry for 3 - 4 minutes.
- 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.
- Add the garlic, olives and sun-dried tomatoes. Fry for another 3 minutes or so.
- Add the kale and mix thoroughly. Sprinkle a generous amount of salt and pepper to taste. Cook for a few more minutes.

- 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.