Marinated Kale and Chicken Bowls (Printer-Friendly)
Juicy marinated chicken with crisp kale, fresh vegetables, and zesty dressing for wholesome meals.
# What You'll Need:
→ Proteins
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→ Kale Base
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→ Vegetables & Toppings
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→ Dressing
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# How to Make It:
01 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Let marinate for at least 20 minutes at room temperature.
02 - Place torn kale leaves in a large bowl. Drizzle with olive oil, lemon juice, and a pinch of salt. Using your hands, massage the kale vigorously for about 1 minute until leaves turn bright green and slightly wilted.
03 - Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Slice the avocado just before serving to prevent browning. Set all vegetables aside.
04 - In a small bowl, whisk together Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
05 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest for 5 minutes, then slice into strips.
06 - Divide the massaged kale evenly among 4 bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, avocado, and feta cheese on top of each bowl. Drizzle with prepared dressing and serve immediately.
# Expert Advice:
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- The massaged kale trick transforms tough, bitter leaves into something tender and almost sweet
- Everything can be prepped ahead so you're assembling, not cooking, when hunger strikes
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- The kale massage step might feel strange but it transforms the texture from tough to tender
- Letting the chicken rest after cooking keeps all those juices inside where they belong
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- Double the dressing and keep it in the fridge for salads all week long
- Grill extra chicken on purpose for next day lunch salads or wraps