Romesco Chicken and Kale Grain Bowls with Feta

Romesco sauce, a savory tomato-based sauce with Spanish origins, adds a punch of flavor to these quick chicken and grain bowls. Juicy dark meat chicken is sautéed with kale and tossed with a warm grain blend, then finished with crumbled feta cheese, a squeeze of lemon and a drizzle of tangy romesco.

This dish comes together in a flash, making it perfect for busy weeknights. The combination of hearty grains, tender chicken and vibrant kale creates a satisfying meal that’s both nutritious and delicious.

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

6 tablespoon Romesco SauceView ingredient guideLike ingredientDislike ingredient

10 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.13 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView 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 package of chicken and drain off any excess liquid. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, undisturbed, until beginning to brown, 2-3 minutes. Add kale, stock concentrate, garlic powder and ¼ cup water. Cook, stirring, until kale begins to wilt, 1-3 minutes.
3. Meanwhile, gently massage the grain blend package to separate grains; open package. Once kale begins to wilt, add grain blend and a pinch of sugar to the pan; cook, stirring, until grain blend is warmed through and chicken is cooked through, 1-2 minutes. Squeeze juice from one lemon wedge into pan. Stir to combine. Taste and season with more salt and pepper if desired.
4. Divide chicken, kale and grains between shallow bowls. Snip corner of romesco sauce package and drizzle over top. Sprinkle with feta. Serve with any 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 chicken breast, cook until just 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 version by blending roasted red peppers, almonds, garlic and olive oil.

Is this recipe gluten-free?

The grain blend may contain gluten; check the package. Use a certified gluten-free grain blend if needed.