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Chicken with Kale and Freekeh-Lentil Pilaf

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  • Author: Natalie McLaury
  • Total Time: 40 minutes
  • Yield: 2 1x


A healthy main dish featuring chicken, kale, and a freekeh-lentil pilaf


  • 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:
  • 12 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)


  1. Combine all of the vinaigrette ingredients in a small bowl and whisk to combine. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


from Bon Appetit January 2012

  • Prep Time: 20 mins
  • Cook Time: 20 mins
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