Marinated Kale and Chicken Bowls (Printable)

Nourishing bowls with marinated chicken, massaged kale, fresh veggies, and tangy yogurt dressing.

# Ingredient List:

→ Proteins

01 - 2 large boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - Salt and freshly ground black pepper, to taste

→ Kale Base

08 - 1 large bunch kale (about 6 cups), stems removed, leaves torn
09 - 1 tbsp olive oil
10 - 1 tbsp lemon juice
11 - Pinch of salt

→ Vegetables & Toppings

12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red onion, thinly sliced
15 - 1 avocado, sliced
16 - 1/4 cup feta cheese, crumbled (optional)

→ Dressing

17 - 2 tbsp Greek yogurt
18 - 1 tbsp olive oil
19 - 1 tbsp lemon juice
20 - 1 tsp honey
21 - 1 tsp Dijon mustard
22 - Salt and pepper, to taste

# How to Make:

01 - In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken breasts, turn to coat, and marinate for at least 20 minutes.
02 - Place kale in a large bowl. Drizzle with olive oil, lemon juice, and a pinch of salt. Massage with hands until leaves are slightly softened and bright green (about 1 minute).
03 - Slice cherry tomatoes in half, dice cucumber, and thinly slice red onion. Slice avocado just before serving.
04 - Whisk Greek yogurt, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl until smooth.
05 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken 6-7 minutes per side, or until cooked through. Remove and let rest 5 minutes, then slice.
06 - Divide kale among 4 bowls. Top each with sliced chicken, tomatoes, cucumber, red onion, avocado, and feta if using. Drizzle with dressing and serve immediately.

# Expert Tips:

01 -
  • The kale stays fresh and crisp for days unlike delicate greens that wilt
  • Everything tastes better when you build your own perfect bite each time
02 -
  • Don't skip the kale massaging step because unmassaged kale is tough and unpleasant to eat
  • Let the chicken rest before slicing or all those juices will run out onto your cutting board
03 -
  • Pound the chicken breasts to even thickness so they cook at the same rate
  • Use a Microplane to grate the garlic for the marinade so it distributes evenly

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