SHREDDED CHICKEN WITH KALE AND LETILS

Shredded Chicken with Kale and Letils image

Yield serves 4

Number Of Ingredients 8

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1 boneless, skinless chicken breast half (6 to 8 ounces)
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon fresh thyme leaves
2 bunches kale, tough stems removed, leaves torn into bite-size pieces
1 can (15.5 ounces) lentils, rinsed and drained
Lemon wedges, for serving

Steps:

Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add kale and cook, stirring occasionally, until wilted and tender, 4 to 6 minutes. Transfer to a medium bowl.
Add remaining tablespoon oil and the lentils to skillet; season with salt and pepper. Cook, stirring, until warmed through, about 20 seconds. Transfer to bowl with kale and add chicken; toss to combine. Divide evenly among four bowls, squeeze lemon wedge over each, and serve.
nutrition information
(Per Serving)
Calories: 265
Fat: 9g (2g Saturated Fat)
Protein: 25g
Carbohydrates: 20g
Fiber: 9g