Shredded Chicken With Kale And Letils Recipes

SHREDDED CHICKEN WITH KALE AND LENTILS

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.

SHREDDED CHICKEN WITH KALE AND LETILS

Steps:

• Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
• Meanwhile, 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 wilted and tender, 4 to 6 minutes. Transfer to a medium bowl.
• Add remaining tablespoon oil and the lentils to skillet; season with salt and pepper. Cook, stirring, until warmed through, about 20 seconds. Transfer to bowl with kale and add chicken; toss to combine. Divide evenly among four bowls, squeeze lemon wedge over each, and serve.
• nutrition information
• (Per Serving)
• Calories: 265
• Fat: 9g (2g Saturated Fat)
• Protein: 25g
• Carbohydrates: 20g
• Fiber: 9g

SPICED CHICKEN AND KALE BOWLS

Steps:

• Make the squash: Put a rimmed baking sheet in the oven; preheat to 450˚ F. Toss the squash with the olive oil and season with salt and pepper. Spread on the hot baking sheet. Roast until browned and tender, 16 to 20 minutes, flipping during the last 5 minutes.
• Make the chicken: Season the chicken with salt and pepper; drizzle with 1 tablespoon olive oil and rub with the coriander, cumin and turmeric. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, about 2 minutes. Transfer the skillet to the oven; bake until cooked through, 10 to 12 minutes. Remove to a cutting board and let rest 10 minutes before slicing.
• Make the salad: Combine the lemon juice, vinegar, mustard, honey, shallot, 3/4 teaspoon salt and a few grinds of pepper in a bowl. Let sit 5 minutes; whisk in the olive oil. Divide the kale among 4 bowls. Top with the lentils, squash, chicken, feta, pomegranate seeds and pistachios. Drizzle with the dressing.

CHICKEN THIGHS WITH KALE

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the chicken thighs liberally with salt. Heat a Dutch oven over medium heat, add the oil and brown the thighs skin-side down for 3 minutes per side. Season with a pinch of paprika, stir until the spice releases its aroma and then remove the chicken and set aside.
• Add the garlic, chiles and onions to the pan and sweat for 4 minutes. Add the almonds, kale, bay leaf, 1 cup of water and a liberal amount of salt and bring to a simmer. Top with the chicken skin-side up and bake for 20 minutes.
• Top with the parsley and lemon zest and serve.

CHICKEN WITH KALE AND FREEKEH-LENTIL PILAF

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.

AMAZING LENTILS AND KALE

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes.
• Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes.
• Season the lentil mixture with cayenne pepper, salt, and black pepper.
• Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.

CHICKEN AND KALE STEW RECIPE BY TASTY

Steps:

• Make the bouquet garni: Stack the bay leaves, rosemary, thyme, and sage on top of one another. Tie a 3-inch (7 cm) length of butcher's twine around the center of herbs and secure with a knot. Set aside.
• Season the chicken all over with about 1 teaspoon salt.
• In a large, heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken and cook for 1-2 minutes on one side, until golden brown and crispy. Flip and cook for another 1-2 minutes, until golden brown. Remove the chicken from the pot and set aside.
• Reduce the heat to medium and add the remaining tablespoon of oil if the pot looks dry. Melt the butter until just bubbling. Add the onion and carrots and season with ½ teaspoon salt. Cook for 2-3 minutes, stirring occasionally, until the onion is translucent and carrot is beginning to soften. Stir in the garlic and red pepper flakes, if using. Add the flour and cook for 2-3 minutes, until the vegetables are well-coated and the flour is lightly toasted, stirring occasionally to prevent burning.
• Deglaze the pan with the wine, scraping up any browned bits on the bottom of the pan.
• Add the chicken stock, bouquet garni, 2-3 teaspoons of salt, and the potatoes. Increase the heat to medium-high and bring to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, until the potatoes are tender.
• Return the chicken to the pot, along with the kale. Season the stew with more salt to taste and the black pepper. Cook until the chicken is warmed through and the kale is just wilted and tender, and the chicken is cooked through, about 2-3 minutes.
• Ladle the stew into bowls and top with freshly grated Parmesan cheese and more red pepper flakes. Serve warm.
• Enjoy!

CHICKEN LENTIL SOUP WITH KALE

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.

GARLIC LENTILS WITH KALE

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.