Apricot Almond Kale Bowl with Chicken Breast - Innit

Ingredients

4 Servings

Meat & Seafood

  • Chicken Breast 4

Canned/Bottled Goods

  • Vegetable Stock 1/2 cup

Produce

  • Lemon 1/2

  • Yellow Onion 1/2

  • Kale 1 bunch

Spices

  • Kosher Salt 1/2 tablespoon

  • Black Pepper 2 pinches

Dry Goods

  • Dried Apricot 1/2 cup

  • Unsalted Almond 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 Chicken Breast
    • 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 Yellow Onion
    • 1/2 cup Dried Apricot
    • 1/4 cup Unsalted Almond
  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 Yellow Onion
    • 1/2 cup, or chicken stock Vegetable Stock
  4. Season Kale

    Add ingredients to kale. Stir to combine.

    • 1/4 cup Unsalted Almond
    • 1/2, juiced 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 510 kcal  
Total Fat 21.0 g 27%
Total Saturated Fat 3.5 g 18%
Unsaturated Fat 18 g  
Cholesterol 165 mg 55%
Sodium 1070 mg 45%
Total Carbohydrate 17 g 6%
Fiber Total Dietary 4 g 13%
Sugars Total 11 g  
Excellent Source: Protein 55 g 111%
Excellent Source: Vitamin C 37 mg 40%
Calcium Ca 91 mg 6%
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By Innit Culinary Team