Chicken With Kale And Freekeh Lentil Pilaf Recipes

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CHICKEN WITH KALE AND FREEKEH-LENTIL PILAF



Chicken with Kale and Freekeh-Lentil Pilaf image

You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.

Provided by Ronna Welsh

Categories     Chicken     Leafy Green     Poultry     Sauté     Low Cal     Low Sodium     Dinner     Kale     Legume     Lentil     Winter     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 18

Vinaigrette:
2 tablespoons cumin seeds
1/2 cup Sherry vinegar
2 small garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped Hunza raisins
2 teaspoons whole grain mustard
2 teaspoons fresh lemon juice
Kosher salt
Pilaf and chicken:
4 tablespoons (or more) olive oil, divided
1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2"-thick cutlets
Kosher salt
1 tablespoon unsalted butter
1 garlic clove, smashed
1 pound kale, large center ribs and stems removed, torn into pieces
1 cup cooked freekeh
1 cup cooked lentils

Steps:

  • For vinaigrette:
  • Stir cumin in a small dry skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Purée. Season with salt.
  • For pilaf and chicken:
  • Heat 2 tablespoons oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 tablespoon oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm.
  • Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bowl.
  • Melt butter with 1 tablespoon oil in same skillet over medium-low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, 1-2 minutes per batch. Transfer to a large bowl. Season lightly with salt. Cover to keep warm.
  • Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.
  • Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.

GARLIC LENTILS WITH KALE



Garlic Lentils with Kale image

Packed with fiber, this lentil and kale dish is a great low-fat side dish or one-pot vegetarian main meal. For a creamier sauce, add heavy cream at the end.

Provided by bolshevik

Categories     Side Dish     Beans and Peas

Time 1h35m

Yield 12

Number Of Ingredients 11

1 cup olive oil
1 large red onion
1 (8 ounce) package dry lentils, rinsed and sorted
water to cover
1 (6 ounce) can tomato paste
3 cloves garlic, chopped
1 tablespoon brown sugar
1 tablespoon paprika
1 bunch kale, or to taste, chopped
salt to taste
freshly ground black pepper to taste

Steps:

  • Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
  • Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
  • Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
  • Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 20.5 g, Fat 18.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 2.6 g, Sodium 144.6 mg, Sugar 3.8 g

CHICKEN LENTIL SOUP WITH KALE



Chicken Lentil Soup With Kale image

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

Provided by daisyb6107

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrot
2 -4 garlic cloves, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 -2 bay leaf
4 cups coarsely chopped kale
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups cooked chicken breasts, cubed
1 medium tomatoes, seeded and chopped
1/2 cup dry lentils

Steps:

  • In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
  • Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  • Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
  • Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
  • Remove bay leaves before serving.

LEMONY LENTILS WITH KALE



Lemony Lentils with Kale image

Lemon brightens up these lentils for a zesty and inexpensive meal. Serve with a crusty baguette.

Provided by Dezzie

Categories     Side Dish     Beans and Peas

Time 1h

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, diced
1 carrot, diced
3 cloves garlic, minced
4 thyme sprigs
½ teaspoon kosher salt
ground black pepper to taste
½ teaspoon crushed red pepper flakes, or to taste
½ pound green lentils
1 (14.5 ounce) can diced tomatoes, undrained
3 cups chicken broth
1 bunch dinosaur kale, stems removed and leaves roughly chopped
1 lemon, zested and juiced

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion and carrot in the hot oil until softened, about 4 minutes. Add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
  • Stir lentils, tomatoes and their juice, and chicken stock into onion mixture. Cover and simmer until lentils are tender, about 40 minutes. Add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. Season with salt and black pepper.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 54.7 g, Fat 8.4 g, Fiber 21.8 g, Protein 19.8 g, SaturatedFat 1.2 g, Sodium 449.1 mg, Sugar 5.5 g

SHREDDED CHICKEN WITH KALE AND LENTILS



Shredded Chicken with Kale and Lentils image

To make this already quick to put together meal even easier, use leftover or rotisserie chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon fresh thyme leaves
Coarse salt and ground pepper
2 bunches kale, tough stems removed, torn into bite-size pieces
2 cups lentils (from a 15.5-ounce can), drained and rinsed
2 cups shredded cooked skinless chicken breasts
Lemon wedges, for serving

Steps:

  • In a large skillet, heat 1 tablespoon oil over medium. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add kale and cook, stirring occasionally, until kale is wilted and tender, 4 to 6 minutes. Transfer to a medium bowl. Add 1 tablespoon oil and lentils to skillet; season with salt and pepper. Cook, stirring, until warmed through, about 20 seconds. Transfer to bowl with kale, toss to combine, and divide among 4 bowls. Top with chicken and squeeze lemon over top.

Nutrition Facts : Calories 265 g, Fat 9 g, Fiber 9 g, Protein 25 g

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