2 Tbsp Olive Oil

1 Tbsp Red Wine Vinegar

0.5 Tsp Mortons Lite Salt

0.5 Tsp Black Pepper

0.5 Tsp Dried Oregano

0.5 Tsp Dried Basil

1 Tbsp Minced Garlic

1/4 Cup White Onion, Coarsely Chopped

1 Jar (5 Oz) Fire Roasted Red Peppers

8 Oz Sliced Chicken Breast

1 1/2 Oz Sliced Salami

1 Cup Frozen or Fresh Kale, Chopped

0.25 Cup Organic Pizza Sauce (Or Any Other Low Carb Alternative)

3/4 Ricotta Cheese

Grated Parmesan Cheese To Taste

Begin this recipe by adding your olive oil, garlic, onion and dry spices (Oregano, Basil, Lite Salt and Pepper) in a medium sized pan, or in this case, a Wok . Turn your stove on to a medium to medium low heat. Allow the garlic and onions time to sautee until soft. By adding the dry spices now you allow time for their flavor to dissipate in your oil. Slice your chicken in to small chunks or cubes and add it to the wok once your onions are mostly soft. Add 1 tbsp of red wine vinegar at this point. Increase the temperature to medium-high and cover allowing the chicken to cook until no pink is seen. Slice your salami and roasted red peppers thin and add to your pan. Add your Kale at this time as well. Mix well and cover until your greens are cooked. They should appear wilted but not a slimy green mess. Take the pan off the heat. Place the ricotta cheese in spoonful sized dollops around the top of your stir fry, cover, and allow it a few minutes to melt. You can lightly disturb the cheese with a spoon to work it into the ingredients as well. Dish 1/4 of the recipe on serving plates and add a drizzle of your pizza sauce and garnish with grated Parmesan Cheese. This is optional but highly recommended. Enjoy!

1/4 Recipe: 267 Calories, 18.4 G Fat, 19.7 G Protein, 5.7 G Carbs, 0.6 G Fiber (5.1 G Net Carbs)