Hearty Chicken and Kale Grain Bowls with Creamy Feta Dressing

These vibrant grain bowls are packed with fresh flavors and satisfying textures. Tender roasted broccoli, tangy quick-pickled radishes and a creamy feta dressing come together over a bed of hearty kale and mixed grains. Perfect for a light yet filling dinner.

Start by massaging kale to soften it, then roast broccoli until browned and tender. While that cooks, pickle radish slices in a sweet-tangy brine and whisk together a simple feta dressing. Assemble the bowls and enjoy a burst of color and flavor in every bite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Wash and dry produce. Remove and discard large stems from kale; chop into bite-size pieces. Cut broccoli into bite-size florets. Trim and thinly slice radishes into rounds. Halve lemon and squeeze juice into a small bowl. Place kale in a large bowl; drizzle with olive oil and a pinch of salt. Massage kale with your hands until leaves are dark green and tender, about 1 minute.
2. Toss broccoli on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
3. Meanwhile, in a medium bowl, combine radishes, white wine vinegar, 2 tablespoons warm water, 1 teaspoon sugar and a pinch of salt. Stir occasionally; set aside until ready to serve.
4. In a small bowl, whisk together mayonnaise, sour cream, garlic powder, 1 tablespoon lemon juice, ½ teaspoon oregano, a pinch of salt and pepper. Add feta cheese and stir to combine.
5. Massage the grain blend package to separate grains; partially open. Microwave until warmed through, 1½-2 minutes. Add grains to the bowl with kale; drizzle with olive oil, salt and pepper. Toss to combine.
6. Divide kale and grain mixture between bowls. Top with roasted broccoli and pickled radishes (drained). Drizzle with feta dressing and serve.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, brown rice or farro. Adjust cooking time accordingly.

How can I make this recipe vegetarian?

Simply omit the chicken or replace it with roasted chickpeas or tofu for added protein.

Can I prepare the pickled radishes in advance?

Absolutely! The pickled radishes can be made up to 2 days ahead and stored in the refrigerator.