SPICY KALE AND CORN STUFFED CHICKEN BREASTS
Superfood kale and sweet corn create a duo rich in vitamin A. The pepper jack cheese adds tons of spice while binding the stuffing for the chicken. If spicy's not your thing, try Monterey Jack or Havarti cheese instead for creamy without the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 34m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of the oil in a large skillet over medium heat. Add the kale, garlic and 1/4 teaspoon salt and cook, stirring, until the kale is softened and the garlic is fragrant, about 5 minutes. Add the corn and cook, stirring, until warmed through, 2 to 3 minutes more. Transfer to a bowl to cool slightly, and then stir in the cheese.
- Insert a thin paring knife into the thickest part of the chicken breast and cut down the side to make a 3-inch pocket. Repeat with the remaining chicken breasts. Then evenly stuff with the kale mixture.
- Heat a large nonstick skillet over medium-high heat until very hot, 3 to 4 minutes. Rub the chicken breasts with the remaining 2 teaspoons oil and sprinkle with a total of 3/4 teaspoon salt and 1/4 teaspoon pepper. Add all 4 chicken breasts to the skillet and cook until golden brown, about 2 minutes. Then lower heat to medium. Continue cooking, turning once halfway through, until just cooked through, about 14 minutes more. Insert a small paring knife into the top of the chicken to test for doneness. If any pink areas remain, cover the skillet and continue to cook until opaque.
- Transfer the chicken and any bits of filling that fell into the skillet onto 4 plates. Stir the broth and flour together in a small bowl and then add to the skillet. Cook, stirring, until thickened, about 2 minutes. Remove from the heat, stir in the lemon juice and season with salt and pepper. Spoon the pan sauce over the chicken.
CHICKEN AND KALE STEW RECIPE BY TASTY
Want a cozy chicken stew that tastes like it's been braising all day, but takes just an hour to prepare? You've come to the right recipe. Comforting chicken and potatoes are bolstered with fresh herbs and kale for a dish that's warming and hearty, but not heavy.
Provided by Betsy Carter
Categories Lunch
Time 1h
Yield 6 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 1045 calories, Carbohydrate 84 grams, Fat 68 grams, Fiber 3 grams, Protein 17 grams, Sugar 14 grams
SPICED BLACK BEAN & CHICKEN SOUP WITH KALE
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
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 SHEET-PAN CHICKEN WITH SWEET POTATOES AND KALE
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
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.
KALE AND CHICKEN STIR-FRY
This is a quick and easy recipe, perfect for a weekday meal. There is lots of room in this recipe to add whatever vegetables you like to make it your own. Serve alone or with rice.
Provided by CookingWithShelia
Categories Chicken Stir-Fry
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Lightly season chicken breasts on both sides with salt and pepper.
- Heat a cast iron skillet over medium heat and pan-fry chicken until it is no longer pink in the center and the juices run clear, turning occasionally, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet, allow to cool, and cut into bite-sized pieces.
- Meanwhile, pierce sweet potato with a fork a few times and microwave until fork-tender, 2 to 3 minutes. Be careful not to overcook. Remove and allow to cool; then cut into bite-sized pieces.
- Heat oil in a wok, Dutch oven, or heavy skillet over medium heat. Add kale, season with salt and pepper, and cook until wilted, 3 to 5 minutes. Add sweet potato, mini peppers, onion, zucchini, and garlic. Stir-fry for 3 to 5 minutes. Add chicken and peanut sauce. Stir all ingredients together until well combined. Cook and stir for 3 minutes.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 28.4 g, Cholesterol 69.2 mg, Fat 13.2 g, Fiber 5.1 g, Protein 31.9 g, SaturatedFat 2.5 g, Sodium 160.9 mg, Sugar 3.4 g
CRISPY CHICKEN THIGHS WITH KALE, APRICOTS, AND OLIVES
While the chicken braises in the oven, the kale gets nice and crispy, making it the most irresistible part of this cozy one-pot dinner.
Provided by Anna Stockwell
Categories Chicken Apricot Vinegar Garlic Kale Olive White Wine Dinner Winter Braise Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rack in top of oven; preheat to 400°F. Season chicken on both sides with 1 tsp. salt and 1/2 tsp. pepper. Pour oil into a large braising pan or deep-sided skillet. Arrange chicken skin side down in an even layer in cold pan, then place over medium heat and cook until skin is golden brown, 12-15 minutes. Transfer to a plate skin side up. Remove pan from heat, reserving fat.
- Meanwhile, combine apricots, vinegar, and 2 Tbsp. water in a small saucepan and cook over high heat, stirring occasionally, until liquid is boiling. Remove from heat.
- Stir garlic into hot fat remaining in pan. Working in batches, add kale and toss with tongs until all kale is coated and just beginning to wilt, about 3 minutes. (Make sure your kale is dry; otherwise, the fat will spatter.)
- Add apricot mixture, olives, red pepper, if using, and remaining 1/2 tsp. salt to kale mixture and toss to combine. Nestle chicken skin side up into kale mixture, fluffing kale up between chicken pieces so it has a chance to crisp in the oven. Pour wine around chicken. Roast until chicken is cooked through, about 15 minutes.
More about "spiced chicken and kale bowls recipes"
MARINATED KALE AND CHICKEN BOWLS WITH SUN DRIED …
From pinchofyum.com
4.8/5 (31)Total Time 50 minsCategory DinnerCalories 673 per serving
- Whisk the marinade ingredients together. Cut the kale. Marinate the chicken and the kale (separate bags, please!) in the marinade sauce in the fridge. In terms of timing, your best bet is to let the kale go overnight, but the chicken doesn’t need quite as long – the lemon juice starts to mess with the texture after a while, so if you can, try for 30 minutes to 2 hours of marinating with the chicken.
- Place a nonstick pan over medium high heat. Add the chicken and saute until golden brown on both sides and cooked through. Let stand a few minutes before cutting.
- Cook the quinoa according to package directions. When the quinoa is done, stir 1/2 cup of the sauce throughout to distribute.
- While the quinoa cooks, make the tomato sauce by pulsing everything together in a food processor (add almonds last to preserve a little bit of crunchiness).
15+ HEALTHY CHICKEN BOWL RECIPES | EATINGWELL
From eatingwell.com
Author Alex Loh
SPICED GRILLED CHICKEN WITH CAULIFLOWER "RICE" …
From eatingwell.com
THAI CHICKEN BUDDHA BOWLS - DAMN DELICIOUS
From damndelicious.net
TERIYAKI CHICKEN RICE BOWLS WITH GARLICKY KALE - YAY!
From yayforfood.com
CHICKEN WITH SCHMALTZY RICE AND KALE RECIPE | BON APPéTIT
From bonappetit.com
SPICY CHICKEN NOURISH BOWL - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
5/5 (5)Total Time 25 minsCategory DinnerCalories 462 per serving
- Place the chopped chicken in a bowl with the pepper, salt, 1 tsp of the cumin, cinnamon, coriander, paprika, lemon juice, 3 of the crushed garlic cloves, sumac and all but 1 tsp of the olive oil. Mix, cover and refrigerate for 1-2 hours (up to overnight).
- When ready to cook, heat a large griddle or frying pan on a high heat and add in the chicken pieces to the dry pan. Cook for 6-8 minutes, turning occasionally, until cooked through and no longer pink in the middle.
- Whilst the chicken is cooking, make the couscous. Add the couscous to a large jug with a pinch of salt and pepper, the lemon zest, the remaining crushed clove of garlic, a pinch of the chilli flakes and the boiling water. Stir, cover and leave to sit for 5 minutes, then fluff with a fork.
- Next add the remaining 1 tsp of olive oil to a small frying pan. Add the chickpeas, the remaining 1 tsp of cumin, the smoked paprika and a pinch of salt and pepper. Cook over a high heat, stirring regularly for 5 minutes, until the chickpeas are warmed through and slightly golden. Turn off the heat.
8 HEALTHY ONE DISH MEALS THAT ARE PACKED WITH NUTRIENTS
From wellandgood.com
SOPA DE LIMA YUCATECA RECIPE | EPICURIOUS
From epicurious.com
CHICKPEA VEGIE BOWLS - HEALTHY FOOD GUIDE
From healthyfood.com
LENTIL AND KALE SOUP WITH CHICKEN SAUSAGE - THE WASHINGTON POST
From washingtonpost.com
SPICY STIR-FRIED CHICKEN AND SHREDDED BRUSSELS BOWLS - PUREWOW
From purewow.com
CHICKEN AND KALE SAUTE RECIPE (WITH PARMESAN CHEESE) - KITCHN
From thekitchn.com
20+ BROTHY MEDITERRANEAN DIET SOUP RECIPES | EATINGWELL
From eatingwell.com
WHITE BEAN AND KALE SOUP RECIPE ~ BARLEY & SAGE
From barleyandsage.com
CHICKEN AND RICOTTA DUMPLINGS - CHICKEN & RICOTTA DUMPLINGS
From howsweeteats.com
WHAT GOES WITH CHICKEN AND DUMPLINGS – 15 RECIPES
From savorandsavvy.com
RECIPES: THREE GLOBAL TAKES ON CHICKEN THAT WILL SPICE UP …
From bostonglobe.com
TORTILLA SOUP RECIPE | EPICURIOUS
From epicurious.com
WEIGHT WATCHERS SPICY MEXICAN CHICKEN BURRITO BOWL
From drizzlemeskinny.com
SOPA DE FIDEO RECIPE | EPICURIOUS
From epicurious.com
RECIPE: MOROCCAN-SPICED CHICKPEA BOWLS | KITCHN
From thekitchn.com
CALDO DE CAMARóN RECIPE | EPICURIOUS
From epicurious.com
ITALIAN WEDDING SOUP RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPICED CHICKEN AND KALE BOWLS | PUNCHFORK
From punchfork.com
FARRO SALAD WITH KALE AND ARTICHOKES RECIPE + VIDEO
From aspicyperspective.com
SPICY POTATO KALE BOWLS WITH MUSTARD TAHINI DRESSING
From thissavoryvegan.com
CAMPBELL’S CHUNKY GHOST PEPPER CHICKEN NOODLE CATERS TO THE …
From foodsided.com
SHEET PAN KOREAN CHICKEN BOWL WITH SWEET POTATOES AND YUM …
From halfbakedharvest.com
CALDO DE FRIJOLES NEGROS RECIPE | EPICURIOUS
From epicurious.com
20+ GUT-HEALTHY COZY SOUP RECIPES | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love