Apricot Almond Kale Bowl with Chicken Breast - Innit

Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Breasts 4

Canned/Bottled Goods

  • Vegetable Stock 1/2 cup

Produce

  • Fresh Eureka Lemon 1/2

  • Fresh Medium Yellow Onion 1/2

  • Kale 1 bunch

Spices

  • Kosher Salt 1/2 tablespoon

  • Black Pepper 2 pinches

Dry Goods

  • Dried Apricot 1/2 cup

  • Dry Roasted Unsalted Almonds 1/4 cup

Pantry

  • Olive Oil 1/4 cup

Preparation

  1. Sear Chicken

    Set pan over high heat for 2 minutes. Add olive oil & sliced chicken. Cook for 6 minutes until golden brown, seasoning halfway through.

    • 4, sliced Boneless Skinless Chicken Breasts
    • 2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  2. Chop Veggies

    Prepare ingredients.

    • 1 bunch, destemmed, chopped Kale
    • 1/2, sliced Fresh Medium Yellow Onion
    • 1/2 cup Dried Apricot
    • 1/4 cup Dry Roasted Unsalted Almonds
  3. Cook Kale

    Set pan to high heat for 2 minutes. Add oil. Cook onions for 3 minutes. Add kale & apricots. Cook for 1 minute. Add stock, cover & cook for 1 minute.

    • 1 bunch, chopped Kale
    • 1/2 cup Dried Apricot
    • 2 tablespoons Olive Oil
    • 1/2, sliced Fresh Medium Yellow Onion
    • 1/2 cup, or chicken stock Vegetable Stock
  4. Season Kale

    Add ingredients to kale. Stir to combine.

    • 1/4 cup Dry Roasted Unsalted Almonds
    • 1/2, juiced Fresh Eureka Lemon
    • 1/2 teaspoon Kosher Salt
    • 1 pinch Black Pepper
  5. Combine Chicken and Kale

    Give it a stir. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 570 kcal  
Total Fat 23.0 g 29%
Total Saturated Fat 3.5 g 19%
Unsaturated Fat 19 g  
Cholesterol 170 mg 56%
Sodium 1070 mg 45%
Total Carbohydrate 26 g 10%
Good Source: Fiber 7 g 26%
Sugars Total 13 g  
Excellent Source: Protein 61 g 121%
Excellent Source: Vitamin C 158 mg 180%
Calcium Ca 242 mg 20%
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By Innit Culinary Team