Romesco Chicken Bowls with Kale, Feta and Lemon

Romesco sauce, a savory tomato-based sauce with Spanish roots, adds a punch of flavor to these quick chicken and grain bowls. You’ll sauté juicy chicken with kale and toss it with a warm grain blend. A sprinkle of feta cheese, a squeeze of lemon and a drizzle of romesco create a delicious finish in no time.

This recipe is perfect for busy nights when you want a tasty, stress-free meal. Ready in about 20 minutes, it’s a balanced dish with protein, greens and whole grains.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Remove and discard any large stems from kale; tear leaves into bite-size pieces if necessary. Quarter the lemon.
2. Open the package of chicken and drain off any excess liquid. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken in a single layer and season with salt and pepper. Cook, undisturbed, until beginning to brown, 2-3 minutes. Add the kale, stock concentrate, garlic powder and ¼ cup water. Cook, stirring, until the kale begins to wilt, 1-3 minutes.
3. Meanwhile, gently massage the grain blend package to separate the grains; open the package. Once the kale begins to wilt, add the grain blend and a pinch of sugar to the pan; cook, stirring, until the grain blend is warmed through and the chicken is cooked through, 1-2 minutes. Squeeze the juice from one lemon wedge into the pan. Stir to combine. Taste and season with more salt and pepper if desired.
4. Divide the chicken, kale and grains between shallow bowls. Snip the corner of the romesco sauce package and drizzle over the top. Sprinkle with feta. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of greens instead of kale?

Yes, you can substitute spinach or Swiss chard. Adjust cooking time as needed.

Is the romesco sauce spicy?

Romesco sauce is typically mildly spicy with a smoky flavor. If you’re sensitive to heat, start with a small amount.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prep ingredients in advance. Store leftovers in an airtight container in the fridge for up to 2 days.