Chicken, Kale, and Fregola Bowls with Pesto and Parmesan
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Ingredients & Equipment
What we send
- 1/2 cupfregola
- 1/4 pintgrape tomatoes
- 2boneless skinless chicken breasts
- 1/8 ouncethyme
- 4 ounceschopped curly kale
- 2 tablespoonspesto
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot
- 10" medium pan
Bring a small pot of water to a boil over high heat. Rinse all produce. Halve lemon. Peel shallot and mince enough to yield 2 tablespoons. In a large bowl (big enough for the salad), stir together minced shallot and juice of ½ lemon; set aside to marinate until Step 4.
Cook fregola and tomatoes
Season boiling water generously with salt. Stir in fregola and cook for 7 minutes (move on to Step 3—but don't forget to come back!). Then, add whole grape tomatoes and continue cooking until fregola is tender and tomatoes are soft, 2-3 minutes more. Drain fregola and tomatoes and return to pot, off heat. Using a spoon, gently mash tomatoes in pot to release their juices. Stir to combine; set aside.
While fregola cooks, pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken; scatter around whole thyme sprigs in pan. Sear until cooked through and no longer pink, 5-7 minutes per side. Remove and discard whole thyme sprigs. Transfer chicken to a plate; set aside to rest.
Make kale salad
While chicken cooks, pat kale dry with paper towel; tear leaves into bite-size pieces, discarding long stems. To bowl with marinated shallot, add 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired and whisk to combine. Add kale to bowl and, using your hands, massage until fully coated and beginning to soften, 1-2 minutes. Set kale salad aside for serving.
Finish fregola and slice chicken
To pot with fregola and tomatoes, still off heat, stir in pesto and half of Parmesan to combine. Cut rested chicken into ¼-inch slices.
Plate chicken and fregola
Divide kale salad between serving bowls. Top with fregola, then sliced chicken. Garnish with remaining Parmesan. Enjoy!