Parmesan Chicken & Kale Saute

Name: Parmesan Chicken & Kale Saute
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 2 tbsp. olive oil; 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips; 1 medium kosher salt; 3 freshly ground black pepper; pinch yellow onion, diced; 1 large cloves garlic, minced; 1/2 cup red pepper flakes; 1/2 cup bunch flat-leaf kale (about 12 ounces), stems removed and leaves coarsely chopped; 1 tbsp. dry white wine; grated Parmesan cheese; freshly squeezed lemon juice

Cook the quinoa and roast the vegetables: Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 teaspoon of the oil in a small saucepan over medium-high until shimmering. Add the quino…

Cook1 h
Total1 h
Serves3
LevelIntermediate

Dinner Gluten-Free High-Protein Low-Carb Italian

Ingredients

2 tbsp. olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
1 medium kosher salt
3 freshly ground black pepper
pinch yellow onion, diced
1 large cloves garlic, minced
1/2 cup red pepper flakes
1/2 cup bunch flat-leaf kale (about 12 ounces), stems removed and leaves coarsely chopped
1 tbsp. dry white wine
grated Parmesan cheese
freshly squeezed lemon juice

Method

Cook the quinoa and roast the vegetables: Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 teaspoon of the oil in a small saucepan over medium-high until shimmering. Add the quinoa and cook, stirring, until any water has evaporated and quinoa is toasted, about 2 minutes. Stir in the water or broth and 1/2 teaspoon salt. Bring to a boil. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
Meanwhile, place the sweet potatoes and chickpeas side-by-side on a rimmed baking sheet. Drizzle with the remaining 2 tablespoons oil, season with 1 teaspoon salt and several grinds of pepper, and toss to coat. Roast, flipping the sweet potatoes halfway through, until the sweet potatoes are crispy on the outside and tender on the inside and chickpeas are browned in spots, 18 to 20 minutes total.
When the quinoa is ready, remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff with a fork.
Make the pesto: Finely chop the basil, almonds, and garlic; transfer to a small bowl. Add the oil, lemon zest, lemon juice, salt, and several grinds pepper, and stir to combine.
Assemble the bowls:8. Stir the pesto into the cooked quinoa. Stir in the olives and feta. Divide mixture between 4 to 6 shallow bowls. Top with the sweet potatoes, chickpeas, and kale. Serve with lemon wedges.