Romesco Shrimp, Kale & Feta Grain Bowls
with Lemon
- Milk
- Wheat
- Shellfish
Romesco—a savory, tomato-based sauce with Spanish origins—punches up these quick chicken and grain bowls. You’ll sauté juicy dark meat chicken with kale and toss with a warm blend of hearty grains. A sprinkle of feta cheese and squeeze of lemon, plus a drizzle of that tangy romesco, gives the dish a flavorful finish—in a flash!
Ingredients
4 ounce
Kale
1 unit
Lemon
6 tablespoon
Romesco Sauce
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Microwavable Grain Blend
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Chicken Stock Concentrate
10 ounce
Shrimp
(Contains: Shellfish)
Not included in your delivery
Salt
Pepper
Olive Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Remove and discard any large stems from kale; tear leaves into bite-size pieces if necessary. Quarter lemon.
• Open package of chicken and drain off any excess liquid. • Heat a drizzle of olive oil in a large pan (for 4 servings, use a large, high-sided pan or large pot) over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, undisturbed, until beginning to brown, 2-3 minutes. • Add kale, stock concentrate, garlic powder, and 1⁄4 cup water (1⁄2 cup for 4). Cook, stirring, until kale begins to wilt, 1-3 minutes.
• Meanwhile, gently massage grain blend in package to separate grains; open package. • Once kale begins to wilt, add grain blend and a pinch of sugar (big pinch for 4 servings) to pan; cook, stirring, until grain blend is warmed through and chicken is cooked through, 1-2 minutes. • Squeeze juice from one lemon wedge (two wedges for 4) into pan. Stir to combine. Taste and season with more salt and pepper if desired.
• Divide chicken, kale, and grains between shallow bowls. Snip corner of romesco sauce package and drizzle over top. Sprinkle with feta. Serve with any remaining lemon wedges on the side.
Shellfish is fully cooked when internal temperature reaches 145°.
