Chicken-Kale Pasta Bowls
Ingredients
- 1½ lb boneless, skinless chicken thighs, cut into bite-size pieces
- 3 Tbsp olive oil, divided
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 1½ cups whole wheat orzo
- 3 Tbsp balsamic vinegar
- 3 Tbsp lemon juice
- 1 Tbsp finely chopped fresh thyme
- 1 (16-oz) pkg chopped kale
- 1 (8-oz) pkg pomegranate seeds (arils)
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
- Place chicken on baking sheet; drizzle with 1½ Tbsp oil, and sprinkle with ½ tsp each salt and pepper.
- Bake 12 to 15 minutes or until golden brown and done.
- Meanwhile, cook orzo according to package directions.
- Whisk together vinegar, lemon juice, 1½ Tbsp oil, and thyme in a small bowl.
- Place kale in a large bowl; top with orzo, chicken, pomegranate seeds, and dressing. Sprinkle with ¼ tsp each salt and pepper.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
446
|
446
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 32 | 32 |
| Carb (g) | 50 | 50 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 451 | 451 |
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