Chicken & Kale Bowls with Feta Dressing

Name: Chicken & Kale Bowls with Feta Dressing plus Roasted Broccoli & Pickled Radishes
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Kale; 8 ounce Broccoli; 3 unit Radishes; 1 unit Lemon; 2 tablespoon Mayonnaise; 3 tablespoon Sour Cream; 1 teaspoon Garlic Powder; 5 teaspoon White Wine Vinegar; 1 unit Microwavable Grain Blend; 1 teaspoon Dried Oregano; ½ cup Feta Cheese; Salt; Pepper; Olive Oil; Sugar; 10 ounce Chopped Chicken Breast

plus Roasted Broccoli & Pickled Radishes

Recipe Development TeamUpdated on September 04, 2025

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These light-yet-satisfying grain bowls are bursting with bright, fresh flavors. You’ll start with a base of mixed grains tossed with hearty kale, then add tender roasted broccoli on top. Quick-pickled radish slices add a tangy punch and crunchy texture (plus a pop of color!), while a creamy feta dressing gives each bowl a rich finish.

Tags:

High Protein

•Easy Prep

Allergens:

Eggs

•Milk

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Kale

8 ounce

Broccoli

3 unit

Radishes

1 unit

Lemon

2 tablespoon

Mayonnaise

(Contains: Eggs)

3 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Garlic Powder

5 teaspoon

White Wine Vinegar

1 unit

Microwavable Grain Blend

(Contains: Wheat)

1 teaspoon

Dried Oregano

½ cup

Feta Cheese

(Contains: Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery

Salt

Pepper

Olive Oil

Sugar

Nutrition Values

/ per serving

Calories820 kcal

Fat40 g

Saturated Fat12 g

Carbohydrate68 g

Sugar9 g

Dietary Fiber9 g

Protein48 g

Cholesterol170 mg

Sodium560 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Bowl

•Small Bowl

•Medium Bowl

•Whisk

Instructions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Remove and discard any large stems from kale if necessary; chop into bite-size pieces. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice radishes into rounds. Halve lemon; squeeze juice into a small bowl. • Place kale in a large bowl; add a drizzle of olive oil and a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are dark green and tender, 1 minute.

• Toss broccoli on baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack until browned and tender, 12-15 minutes.

• While broccoli roasts, in a medium bowl, combine radishes, vinegar, 2 TBSP warm water, 1 tsp sugar, and a pinch of salt (4 TBSP warm water and 2 tsp sugar for 4 servings). TIP: Taste and add another pinch of sugar if you like a sweeter pickle! • Set aside, stirring occasionally, until ready to serve.

• In a second small bowl, whisk together mayonnaise, sour cream, garlic powder, 1 TBSP lemon juice, ½ tsp oregano, a pinch of salt, and pepper (2 TBSP lemon juice and 1 tsp oregano for 4 servings). • Add feta; stir to combine.

• Massage grain blend in package to separate grains; partially open package. Microwave until warmed through, 1 ½-2 minutes. • To bowl with kale, add grain blend, a drizzle of olive oil, salt, and pepper. Toss to combine.