Description
A healthy main dish featuring chicken, kale, and a freekeh-lentil pilaf
Ingredients
Scale
- for the vinaigrette:
- 1 tsp ground cumin
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil
- 1 tsp whole grain mustard
- juice from 1/2 of 1 small lemon
- kosher salt
- for the pilaf and chicken:
- 1–2 tbsp olive oil
- 2 large chicken breasts, cut into 1/2-inch cutlets
- kosher salt
- 1 tbsp butter
- 1 garlic clove, smashed
- 1/2 lb kale, center ribs and stems removed, torn into pieces
- 1/2 cup cooked freekeh (could do ahead of time)
- 1/2 cup cooked lentils (could do ahead of time)
Instructions
- Combine all of the vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
- Heat 1-2 tbsp olive oil over a large heavy nonstick skillet over medium heat. Season chicken with salt. 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. Set aside.
- Add 1/4 cup of water to skillet with the vinaigrette, scraping up the browned bits on the bottom of the skillet. Pour into a large bowl.
- Add butter to the same skillet over medium-low heat. Add garlic and cook for 1-2 minutes, just until brown. Discard garlic. Add kale to skillet (add more oil if necessary) and toss until wilted (may need to do this in multiple batches). Transfer to a bowl and season with salt.
- Add freekeh and lentils (both cooked already) to the same skillet and increase heat to medium. Stir until warm, 2-3 minutes. Pour into the bowl with the vinaigrette and toss to combine everything. Divide onto plates and top with kale and cooked chicken.
Notes
from Bon Appetit January 2012
- Prep Time: 20 mins
- Cook Time: 20 mins