CHICKEN WITH KALE AND FREEKEH-LENTIL PILAF
You'll only need 1/4 cup of the vinaigrette for the pilaf; use the rest all week.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- PreparationFor vinaigrette: 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.
- For pilaf and chicken: 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.
- 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.
- 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.
- Add freekeh and lentils to same skillet. Increase heat; stir until warm, 2-3 minutes.
- Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce; drizzle over chicken and pilaf. Top with kale.
- calories, 29 g fat, 28 g carbohydrate
- Nutritional analysis provided by Bon Appétit
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