Quick Romesco Chicken Bowls with Kale and Feta

This vibrant bowl brings together tender dark meat chicken, hearty grains and nutrient-packed kale, all tied together with a bold romesco sauce. The sauce, a Spanish-inspired blend of tomatoes and roasted red peppers, adds a smoky, tangy kick that elevates every bite.

Perfect for busy weeknights, this dish comes together in just 20 minutes. A sprinkle of feta cheese and a squeeze of fresh lemon brighten the flavors, making it a satisfying meal that feels both wholesome and indulgent.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

20 ounce Diced Skinless Dark Meat ChickenView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 diced 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, chicken stock concentrate, garlic powder and ¼ cup water (½ cup for 4 servings). Cook, stirring, until the kale begins to wilt, 1-3 minutes.
3. Meanwhile, gently massage the grain blend package to separate the grains, then open it. Once the kale begins to wilt, add the grain blend and a pinch of sugar (a big pinch for 4 servings) to the pan. Cook, stirring, until the grains are warmed through and the chicken is cooked through, 1-2 minutes. Squeeze the juice from one lemon wedge (two wedges for 4 servings) into the pan. Stir to combine. Taste and adjust seasoning with more salt and pepper if desired.
4. Divide the chicken, kale and grains among shallow bowls. Snip the corner of the romesco sauce package and drizzle over the top. Sprinkle with feta cheese. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, but dark meat stays juicier and more flavorful. If using breast, cook just until done to avoid dryness.

What can I substitute for romesco sauce?

You can use a store-bought roasted red pepper sauce or make a quick blend of roasted red peppers, almonds, garlic and olive oil.

Is this recipe gluten-free?

The ingredients listed are gluten-free, but check the grain blend package to ensure it contains no gluten-containing grains.