Spiced Chicken and Kale Bowls

Go big on texture: This bowl has lots of crunch on top!
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  • Level: Easy
  • Total: 50 min
  • Active: 40 min
  • Yield: 4 servings
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For the Squash:

1 acorn squash (1 pound), halved, seeded and sliced 1/2 inch thick

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

For the Chicken:

2 skinless, boneless chicken breasts

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil 

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

For the Salad:

2 tablespoons fresh lemon juice

2 tablespoons white wine vinegar

2 teaspoons Dijon mustard

2 teaspoons honey

1 small shallot, minced

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

1 5-ounce package baby kale

1 9-ounce package cooked lentils (1 1/2 cups)

Crumbled feta cheese, pomegranate seeds and chopped pistachios, for topping


  1. Make the squash: Put a rimmed baking sheet in the oven; preheat to 450˚ F. Toss the squash with the olive oil and season with salt and pepper. Spread on the hot baking sheet. Roast until browned and tender, 16 to 20 minutes, flipping during the last 5 minutes.
  2. Make the chicken: Season the chicken with salt and pepper; drizzle with 1 tablespoon olive oil and rub with the coriander, cumin and turmeric. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Add the chicken, reduce the heat to medium and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, about 2 minutes. Transfer the skillet to the oven; bake until cooked through, 10 to 12 minutes. Remove to a cutting board and let rest 10 minutes before slicing. 
  3. Make the salad: Combine the lemon juice, vinegar, mustard, honey, shallot, 3/4 teaspoon salt and a few grinds of pepper in a bowl. Let sit 5 minutes; whisk in the olive oil. Divide the kale among 4 bowls. Top with the lentils, squash, chicken, feta, pomegranate seeds and pistachios. Drizzle with the dressing.
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