Shredded Chicken With Kale And Lentils Recipes

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SHREDDED CHICKEN WITH KALE AND LETILS



Shredded Chicken with Kale and Letils image

Categories     Chicken     Kale     Simmer     Boil

Yield serves 4

Number Of Ingredients 8

1 boneless, skinless chicken breast half (6 to 8 ounces)
Coarse salt and ground pepper
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 teaspoon fresh thyme leaves
2 bunches kale, tough stems removed, leaves torn into bite-size pieces
1 can (15.5 ounces) lentils, rinsed and drained
Lemon wedges, for serving

Steps:

  • Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add kale and cook, stirring occasionally, until wilted and tender, 4 to 6 minutes. Transfer to a medium bowl.
  • Add remaining tablespoon oil and the lentils to skillet; season with salt and pepper. Cook, stirring, until warmed through, about 20 seconds. Transfer to bowl with kale and add chicken; toss to combine. Divide evenly among four bowls, squeeze lemon wedge over each, and serve.
  • nutrition information
  • (Per Serving)
  • Calories: 265
  • Fat: 9g (2g Saturated Fat)
  • Protein: 25g
  • Carbohydrates: 20g
  • Fiber: 9g

CHICKEN LENTIL SOUP WITH KALE



Chicken Lentil Soup With Kale image

Healthy, Hearty soup. The aroma while it's cooking is wonderful. I found this in a magazine, made a few changes. You'll love this soup.

Provided by daisyb6107

Categories     Vegetable

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrot
2 -4 garlic cloves, minced
6 cups reduced-sodium chicken broth
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 -2 bay leaf
4 cups coarsely chopped kale
1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups cooked chicken breasts, cubed
1 medium tomatoes, seeded and chopped
1/2 cup dry lentils

Steps:

  • In a large saucepan, heat oil over medium-low heat. Add onion, carrot, and garlic. Cook, covered, for 5-7 minutes or until vegetables are nearly tender, stirring occasionally.
  • Add broth, bay leaves and, if using, dried basil to vegetable mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
  • Stir in kale, lentils, salt and black pepper. Return to boiling; reduce heat. Simmer, covered 10 minutes.
  • Stir in chicken,tomato, and , if using, fresh basil. Simmer, covered, for 15-20 min more or until kale and lentils are tender.
  • Remove bay leaves before serving.

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