SPICED CHICKEN AND KALE BOWLS

Spiced Chicken and Kale Bowls image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 19

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1 acorn squash (1 pound), halved, seeded and sliced 1/2 inch thick
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
2 skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 small shallot, minced
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 5-ounce package baby kale
1 9-ounce package cooked lentils (1 1/2 cups)
Crumbled feta cheese, pomegranate seeds and chopped pistachios, for topping

Steps:

Make the squash: Put a rimmed baking sheet in the oven; preheat to 450˚ F. Toss the squash with the olive oil and season with salt and pepper. Spread on the hot baking sheet. Roast until browned and tender, 16 to 20 minutes, flipping during the last 5 minutes.
Make the chicken: Season the chicken with salt and pepper; drizzle with 1 tablespoon olive oil and rub with the coriander, cumin and turmeric. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, about 2 minutes. Transfer the skillet to the oven; bake until cooked through, 10 to 12 minutes. Remove to a cutting board and let rest 10 minutes before slicing.
Make the salad: Combine the lemon juice, vinegar, mustard, honey, shallot, 3/4 teaspoon salt and a few grinds of pepper in a bowl. Let sit 5 minutes; whisk in the olive oil. Divide the kale among 4 bowls. Top with the lentils, squash, chicken, feta, pomegranate seeds and pistachios. Drizzle with the dressing.