Slice the chicken breasts on a diagonal into strips about 1 inch wide. Place the strips in a large zip top bag along with ¼ cup of balsamic vinegar, one clove of garlic (minced), 1 Tbsp of olive oil, and a pinch of salt and pepper. Mix the ingredients in the bag and let marinate in the refrigerator for at least 30 minutes.

Wash and dice kale, set aside.

Bring 1 cup of water to a boil and add ½ cup amaranth, cover and let simmer for 20 minutes (or until amaranth has absorbed the water and has a fluffy texture).

Heat 1 tablespoon of olive oil in a large skillet over medium heat. When the oil is hot, cook chicken until browned on both sides and cooked through (a few minutes on each side). You may have to do two batches. Remove the chicken and set aside.

Turn the heat down on the skillet to medium-low and add 1 tablespoon coconut oil and last 2 tablespoons of balsamic vinegar to the skillet. Use a spoon to stir the mixture and dissolve the sticky bits off of the bottom of the skillet. Once the mixture has dissolved together, add the honey and mix. Add the kale. Increase the heat to medium, and allow to cook until the kale is tender and the sauce is thickened (about five minutes).