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1 head of kale, stems removed and roughly chopped
15 oz can chickpeas, rinsed and drained
1 lemon
1 tablespoon paprika
1 clove garlic, smashed and minced
2 Tilapia Filets
w tbsp ground pepper mustard
1/2 cup Panko breadcrumbs
olive oil
Sea Salt

For the kale and chickpeas:
Heat 1 tbsp olive oil in a saute pan over medium high heat. Add chickpeas, paprika and pinch of salt. Cook until chickpeas are crispy, stirring frequently.

Add garlic and kale to the pan and drizzle with olive oil and pinch of salt. Cook until kale is limp.

For the Tilapia:
Spread one side of fish with mustard and coat with panko.

Heat 1 tbsp olive oil in skillet over medium heat.

Place fish panko side down and cook until golden brown.

Turn fish over and continue to cook through.