Romesco Tofu, Kale & Feta Grain Bowls
with Lemon
- Milk
- Wheat
- Soy
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
1 unit
Tofu
(Contains: Soy)
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.
