Chicken with kale and sun-dried tomato sauce

Pinterest is the ultimate cooking inspiration. Perhaps many of you already know that. I can browse on Pinterest endlessly and discover great ideas, not only for cooking, but also for home decoration, fashion, DIY, yoga poses and photography. Pinterest is my safe place, it relaxes me and it gives me so many beautiful ideas about what I love in life! If you don’t know it yet, I suggest you search for it today, you won’t regret it!

So I discovered this delicious recipe one evening on Pinterest. I changed it slightly, since the marinated version of the kale wasn’t looking attractive to me. So I decided to cook it instead. If you would still prefer it marinated, check the full recipe here. It is simple, super nutritious and full of flavor! If you try it let me know in the comments below 😀

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Prep. Time: 15 min, Cooking Time: 30-35 min, Total time: 35-40 min, Serves up to 4 people


4 boneless skinless chicken breasts
150-200 gr black kale (lacinato kale)
3 tbsp olive oil
2 spring onions sliced
2 cloves garlic
½ cup vegetable stock or water
½ teaspoon salt
½ tbsp apple vinegar
2 cups uncooked quinoa (I used 1 cup black and 1 cup white quinoa)
1 ripe avocado sliced
sesame seeds or crushed red pepper flakes for topping

For the Sun-Dried Tomato Sauce:
1 jar (300 gr) sun-dried tomatoes, drained
3-4 cloves garlic
½ teaspoon salt
juice of 1 lime
½ cup olive oil
½ cup sliced almonds
Some chives

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Clean the kale leaves thoroughly. Cut out and keep the soft part of every leaf, throwing out the long, hard stems. Check out this useful video in order to save time and effort. Slice the leaves finely.

Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and the spring onions and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar. Put aside.

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Heat some olive oil in the same saucepan over medium-high heat. Add the chicken without cutting it and sauté until golden brown on both sides (about 5-8 minutes each side) & till it is cooked through. Let the chicken cool a few minutes before cutting it.

Cook the quinoa according to the package directions. When the quinoa is cooked and fluffy put it aside. You don’t have to season it, since it will end up with the full flavors of the sauce and the cooked kale.

While the quinoa is cooking, in a food processor add all the ingredients for the sun-dried tomato sauce and pulse them together till smooth. Add the almonds last in order to gain some crunchiness.

Serve your bowls by filling them with the quinoa, kale, chicken, avocado, and sun-dried tomato sauce. Top with some sesame seeds, extra sliced almonds, red pepper flakes and a bit of olive oil.

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