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Chicken with Kale and Freekeh-Lentil Pilaf

By Ronna Welsh

4.3

(15)

Image may contain Plant Food Produce Lentil Bean and Vegetable
Chicken with Kale and Freekeh-Lentil PilafChristopher Baker

You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

Vinaigrette:

2 tablespoons cumin seeds
1/2 cup Sherry vinegar
2 small garlic cloves, minced
1/2 cup extra-virgin olive oil
2 tablespoons finely chopped Hunza raisins
2 teaspoons whole grain mustard
2 teaspoons fresh lemon juice
Kosher salt

Pilaf and chicken:

4 tablespoons (or more) olive oil, divided
1 1/2 pounds skinless, boneless chicken breasts, cut into 1/2"-thick cutlets
Kosher salt
1 tablespoon unsalted butter
1 garlic clove, smashed
1 pound kale, large center ribs and stems removed, torn into pieces
1 cup cooked freekeh
1 cup cooked lentils

Preparation

  1. For vinaigrette:

    Step 1

    Stir cumin in a small dry skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Purée. Season with salt.

  2. For pilaf and chicken:

    Step 2

    Heat 2 tablespoons oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 tablespoon oil between batches, 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.

    Step 3

    Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bowl.

    Step 4

    Melt butter with 1 tablespoon oil in same skillet over medium-low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic. Working in 3 batches and adding more oil as needed, add kale to skillet and toss until wilted, 1-2 minutes per batch. Transfer to a large bowl. Season lightly with salt. Cover to keep warm.

    Step 5

    Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.

    Step 6

    Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.

Nutrition Per Serving

550 calories
29 g fat
28 g carbohydrate
#### Nutritional analysis provided by Bon Appétit
TagsPilafKaleLeafy GreensVegetableFreekehRice & GrainsLentilBean and LegumeChicken BreastChickenPoultryMainDinnerNut FreeBon Appétit

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