Kale is a nutritious, leafy green vegetables but can be a little overpowering when raw. This dish brightens up the flavor with spiced chickpeas and our Pastamore Meyer Lemon Oil
. This recipe can work great as a side dish, lunch, or light dinner.
6 cups - kale, roughly chopped
1 - large tomato
1 15 oz can - chickpeas, drained
1 lb - boneless skinless chicken breast
1/2 tsp - cumin
1/4 tsp - paprika
1/2 tsp - garlic powder
1/2 Tbsp - olive oil1 Tbsp - Pastamore Meyer Lemon Oil
To taste - salt and black pepper
Juice of 1/2 lemon
1. Preheat oven to 375°
F. Once hot, season both sides of chicken breast with the juice of 1/2 lemon and salt and pepper. Cook until internal temperature reaches 165 °
F. Remove from oven and allow to rest for at least 10 minutes before cutting. Chop into bite-sized pieces.
2. Heat a large pot on the stove over medium-low heat. Once hot, add the chick peas, cumin, paprika, and olive oil. Cook for 4-6 minutes or until browned.
3. Rinse tomato and dice into 1/4" cubes. Add kale to the pot and cook for 3-4 minutes, stirring often. Add the garlic powder and the chopped chicken. Mix well and season to taste with salt and black pepper. Cook until kale is tender but still al dente.
4. Plate warm kale salad and top with a drizzle of Pastamore Meyer Lemon Oil