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Recipes Nugget Markets Signature Recipes

Roasted Chicken Breast with Kale & Chickpeas

Prep time
20 minutes, plus 2 hours marinating PT0.33333333333333M
Cook time
20 minutes PT20M
Yield
4 servings
Difficulty
2 out of 5 on the difficulty scale
Roasted Chicken Breast with Kale and Chickpeas Nugget Markets signature recipes

This dish combines refreshing citrus and vitamin-packed kale and chickpeas for a healthy dinner with lots of flavor.

Ingredients

  • 2 tablespoons toasted fennel seeds, ground
  • 1 teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ cup orange juice, divided
  • 6 tablespoons lemon juice, divided
  • 6 tablespoons olive oil, divided
  • 4 boneless, skinless chicken breasts
  • 2 shallots, sliced thin
  • 1 turmeric root (about 2 inches long), brunoise
  • 3 tablespoons capers
  • ½ teaspoon chili flakes
  • 2 bunches lacinato kale, stemmed, cut into 2-inch pieces
  • 1 can (15.5 ounces) chickpeas
  • 1 cup chicken stock

Preparation

Combine the fennel seeds, salt, black pepper, 6 tablespoons orange juice and 4 tablespoons lemon juice in a work bowl. Whisk in 4 tablespoons of olive oil until combined.

Place the chicken breasts in a shallow dish and pour the marinade over the top, making sure the marinade thoroughly coats the chicken. Cover with plastic wrap or a lid and place in refrigerator. After 1 hour, turn chicken breasts over and place back in refrigerator for 1 more hour.

Heat oven to 450°F.

Remove chicken breasts from the marinade and place on a lined baking sheet. Pour the marinade over the top of the chicken so that each breast is evenly coated. Roast in oven for 15–20 minutes, or until chicken reaches an internal temperature of 165°F. Remove from oven and let rest.

Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, and sauté the shallots, turmeric, capers and chili flakes together until the shallots are wilted. Add kale and chickpeas, followed by the chicken stock and continue to cook until the kale is wilted and just tender. Add remaining orange and lemon juices. Adjust seasoning with salt and pepper as desired.

Transfer kale to serving dish and top with chicken breast.

Techniques used in this recipe:

brunoise
brunoise (Fr.): small dice; 1/8-inch cube is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.