SPECIAL CHICKEN KALE STEW



Recipe by Cooking Rabbit
Healthy lunch menu to continue your activities, suitable for those of you who have little time to make lunch, quick and easy to make with delicious flavor. And it will provide enough energy for you to continue your activities. Try to make it.
Yield: 2 Servings
INGREDIENTS
  • 2 stalks celery
  • 1 yellow onions
  • 2 cups green kale
  • 1 clove garlic
  • 2 tbsp. shredded parmesan
  • 2 tsp. tuscan spice mix (sage, garlic powder, rosemary)
  • 5 cups water
  • 4 slices gluten free flax loaf
  • 2 carrots, loose
  • 200 g brown rice fusilli
  • 8-10 oz boneless chicken breast
  • 1/4 cup biodynamic extra virgin olive oil
  • To taste salt & pepper
SPECIAL OFFER
HOW TO MAKE
  1. Preheat the Oven & Cook the Chicken: Preheat the oven to 350ºF. Heat 1 tbsp. olive oil in a medium pan over medium-high heat.
  2. Cut the chicken into roughly 1-inch chunks and season with salt and pepper to taste.
  3. Add the chicken to the pan and cook for about 5-6 minutes, flipping occasionally, until cooked through.
  4. The chicken is done when it reaches an internal temperature of 165ºF and shows no signs of pink.
  5. Prepare the Veggies: In the meantime, rinse and dice the carrots and celery.
  6. Dice the onion and mince the garlic.
  7. Rinse and roughly chop the kale.
  8. Grate the Parmesan and set aside.
  9. Cook the Stew: Heat 1 tbsp. olive oil in a large pot over medium heat.
  10. Add the carrot, celery, onion, vegetable bouillon, Tuscan Spice Mix, and salt and pepper to taste.
  11. Stir and cook until tender and fragrant, 6-8 minutes.
  12. Add the chicken slices, water, pasta and kale. Bring the mixture to boil. Once boiling, cover the pot and reduce the heat to simmer for 10 minutes.
  13. Bring It All Together: While the stew cooks, place the bread slices on a baking sheet and bake until toasted, 2-3 minutes.
  14. Remove from oven. Drizzle with ½ tbsp. olive oil each.Sprinkle with garlic and Parmesan and return to the oven until the cheese is melted, 2-3 minutes.
  15. Remove from oven and cut the toasts in half.
  16. Evenly divide the stew between two bowls and serve with cheesy garlic bread on the side!.

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