Best Spiced Chicken And Kale Bowls Recipes

GRILLED CHICKEN WITH ROASTED KALE

Grilled Chicken With Roasted Kale image

Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

SPICED BLACK BEAN & CHICKEN SOUP WITH KALE

Spiced black bean & chicken soup with kale image

Use up leftover roast or ready-cooked chicken in this healthy and warming South-American style soup, spiced up with cumin and chilli

Provided by Jane Hornby

Categories Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 13

Ingredients

2 tbsp mild olive oil
2 fat garlic cloves , crushed
small bunch coriander stalks finely chopped, leaves picked
zest 1 lime , then cut into wedges
2 tsp ground cumin
1 tsp chilli flakes
400g can chopped tomatoes
400g can black beans , rinsed and drained
600ml chicken stock
175g kale , thick stalks removed, leaves shredded
250g leftover roast or ready-cooked chicken
50g feta , crumbled, to serve
flour & corn tortillas , toasted, to serve

Steps:

Heat the oil in a large saucepan, add the garlic, coriander stalks and lime zest, then fry for 2 mins until fragrant. Stir in the cumin and chilli flakes, fry for 1 min more, then tip in the tomatoes, beans and stock. Bring to the boil, then crush the beans against the bottom of the pan a few times using a potato masher. This will thicken the soup a little.
Stir the kale into the soup, simmer for 5 mins or until tender, then tear in the chicken and let it heat through. Season to taste with salt, pepper and juice from half the lime, then serve in shallow bowls, scattered with the feta and a few coriander leaves. Serve the remaining lime in wedges for the table, with the toasted tortillas on the side. The longer you leave the chicken in the pan, the thicker the soup will become, so add a splash more stock if you can't serve the soup straight away.

Nutrition Facts : Calories 293 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1 milligram of sodium

SPICY CHICKEN, KALE, AND BROCCOLI SLAW SALAD

Spicy Chicken, Kale, and Broccoli Slaw Salad image

After an evening family workout, this kale and broccoli slaw salad answers the question, "What do I feel like making for dinner tonight?" Lazy, healthy, and quick, it is one of my husband's favorite composition salads.

Provided by Karen Barris Calabro

Categories Main Dish Salads

Time 15m

Yield 8

Number Of Ingredients 16

Ingredients

1 pound cooked chicken breast, diced
1 head romaine lettuce, shredded
1 (8 ounce) package baby kale
½ medium head green cabbage, shredded
1 medium red bell pepper, thinly sliced
1 medium apple, thinly sliced
3 cups bean sprouts, or more to taste
2 cups broccoli slaw
1 cup sliced radishes
1 cup frozen shelled edamame, thawed
½ cup salted dry-roasted peanuts
Dressing:
1 cup peanut satay sauce
¼ cup sweet chili sauce
1 tablespoon toasted sesame oil
½ medium lime, juiced

Steps:

Combine chicken, romaine lettuce, kale, cabbage, bell pepper, apple, bean sprouts, broccoli slaw, radishes, edamame, and peanuts in a large bowl.
Whisk satay sauce, chili sauce, sesame oil, and lime juice together in a small bowl. Pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 352.5 calories, Carbohydrate 31.8 g, Cholesterol 48.2 mg, Fat 14.5 g, Fiber 8.2 g, Protein 26.4 g, SaturatedFat 5.1 g, Sodium 444.7 mg, Sugar 15.7 g

SPICY SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE

Spicy Sheet-Pan Chicken With Sweet Potatoes and Kale image

These sheet-pan chicken thighs gain gorgeous color from a harissa-yogurt marinade, which also keeps the meat juicy during the roasting process. The thighs only need 15 minutes in the marinade, but you can leave them for up to 24 hours in the fridge. For weeknights, heat the oven, place the chicken in the marinade, then wash and cut the sweet potato and kale, so the prep work is done and the oven hot by the time the chicken is done marinating. Make the herb oil while the chicken roasts so it has time to sit. While it's meant for the vegetables, it's also wonderful drizzled on top of the chicken.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, vegetables, main course

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon harissa
1/4 cup full-fat Greek or Skyr yogurt
4 bone-in, skin-on chicken thighs (about 1 1/2 to 2 pounds)
Kosher salt and black pepper
1 medium sweet potato, scrubbed and cut into 1/2-inch cubes (about 2 cups)
1 bunch lacinato or curly kale, stemmed and cut or torn into 1-inch ribbons
1 small red onion, peeled and cut into 1-inch wedges
3 tablespoons plus 1/4 cup olive oil
1 teaspoon ground cumin
1/2 cup flat-leaf parsley or cilantro leaves and tender stems, roughly chopped
1 lime, zested and juiced
1/2 teaspoon red-pepper flakes

Steps:

In a large shallow mixing bowl, combine the harissa and yogurt. Pat the chicken dry, then season all over with salt and pepper. Add the chicken to the yogurt mixture, gently rubbing until fully coated, and set aside for 15 minutes.
Heat the oven to 450 degrees and place a rack in the lower third and one 6 inches from the broiler. On a sheet pan, toss the sweet potato, kale and onion with 3 tablespoons oil. Season with cumin, salt and pepper, massaging the kale as you do so. Clear four spaces for the chicken pieces, then place them skin-side up on the pan. (It may look messy and crowded, but the kale will shrink down as it cooks.)
Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway and rotating the tray, until the chicken skin is crispy and the juices run clear, the squash is tender and the kale is crispy. If the vegetables are done, but the chicken skin is not as crispy as you'd like, remove the vegetables from the sheet pan and place just the chicken under the broiler for another 1 to 3 minutes.
Meanwhile, in a small serving bowl, combine the parsley, lime zest and half the lime juice with the remaining 1/4 cup oil and the red-pepper flakes. Season to taste with salt, pepper and additional lime juice. Serve the chicken and vegetables with the herb oil to drizzle over top.