Green Chef

Chicken with Roasted Red Pepper Sauce

Served with garlic kale rice, almonds, and feta cheese

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

For quickly prepping kale, hold the stem end and pinch and strip the leaves down and away with your other hand like pulling a zipper. If doubling protein or veggies, cook in batches and allow for longer cook times. Butter and half the feta in the sauce add richness; use remaining feta and almonds as a garnish for crunch and extra flavor.

Ingredients

0.5 cup Jasmine Rice
2.25 oz Kale
1 whole Scallion
0.25 oz Garlic
1 oz Roasted Almonds
10 oz Chicken Cutlets
1 tsp Chorizo-Style Seasoning
2.25 oz Roasted Red Peppers
1.5 oz Paprika-Turmeric Tomato Sauce
2 oz Feta Cheese
0.5 oz Currants
0 Water
0 Cooking Oil
1 tbsp Butter
0 Salt
0 Black Pepper

Tools

small pot with lid
medium sauté pan
large sauté pan
baking sheet
measuring cup & spoons
thermometer
oven mitt
fork
paper towels

Click anywhere to see instructions →

Green Chef

Chicken with Roasted Red Pepper Sauce

Served with garlic kale rice, almonds, and feta cheese

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.5 cup Jasmine Rice
2.25 oz Kale
1 whole Scallion
0.25 oz Garlic
1 oz Roasted Almonds
10 oz Chicken Cutlets
1 tsp Chorizo-Style Seasoning
2.25 oz Roasted Red Peppers
1.5 oz Paprika-Turmeric Tomato Sauce
2 oz Feta Cheese
0.5 oz Currants
0 Water
0 Cooking Oil
1 tbsp Butter
0 Salt
0 Black Pepper

Tools

small pot with lid medium sauté pan large sauté pan baking sheet measuring cup & spoons thermometer oven mitt fork paper towels

Mise en Place

Prepare and measure ingredients

Measure out ½ cup of jasmine rice, 2¼ oz of kale, 1 whole scallion, ¼ oz of garlic, 1 oz of roasted almonds, 2 (5 oz) chicken cutlets, 1 tsp chorizo-style seasoning, 2½ oz roasted red peppers, 1½ oz paprika-turmeric tomato sauce, 2 oz feta cheese, and ½ oz currants. Have cooking oil, butter (1 tbsp), and salt & pepper ready.

Chop and prep produce

Remove and discard any thick center stems from kale, then roughly chop the leaves into bite-size pieces. Trim and thinly slice the scallion. Mince the garlic. Roughly chop the roasted almonds.

Pat chicken dry and season

Pat chicken cutlets dry with paper towels and season with chorizo-style seasoning, salt, and pepper.

Prepare equipment

Gather a small pot with lid, medium & large sauté pans, baking sheet, measuring cup & spoons, thermometer, oven mitt, and foil for the baking sheet.

Cooking Steps

Cook Rice

Preheat oven to 400 degrees. Bring 1/2 cup of jasmine rice, 1 cup of water, and 1/6 teaspoon salt (1 cup of rice, 2 cups water, and 1/2 teaspoon salt for 4 servings) to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.

Prep Ingredients

Remove and discard any thick center stems from 1/2 oz (1 oz for 4 servings) of kale. Roughly chop leaves into bite-size pieces. Trim and thinly slice 1 whole (2 whole for 4 servings) scallion. Mince 1/2/2 oz (1 oz for 4 servings) garlic. Roughly chop 1 oz (2 oz for 4 servings) roasted almonds.

Cook Chicken

Pat 2 (5 oz) (4 (5 oz) for 4 servings) chicken cutlets dry with paper towels. Season with 1 tsp (2 tsp for 4 servings) chorizo-style seasoning, salt, and pepper. Heat 1 teaspoon cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Sear about 2 minutes on each side. Transfer chicken to a lightly oiled, foil-lined baking sheet. Roast 5-7 minutes, or until fully cooked.

Make Sauce

Heat a medium sauté pan over medium-low heat. Add 2 1/2 oz (4 1/2 oz for 4 servings) roasted red peppers, 1 1/2 oz (3 oz for 4 servings) paprika-turmeric tomato sauce, and 1 tablespoon (2 tablespoons for 4 servings) water. Cook 1-2 minutes, or until peppers are warmed through, stirring occasionally. Remove from heat. Add 1 tablespoon (2 tablespoons for 4 servings) butter. Stir until butter has melted. Add half the feta cheese. Stir to combine. Season with salt and pepper to taste.

Finish Rice

Heat 1 teaspoon cooking oil in pan used for chicken over medium heat. Add 1/2 oz (1 oz for 4 servings) kale, scallion, garlic, 1 oz (2 oz for 4 servings) currants, and 2 tablespoons (4 tablespoons for 4 servings) water to hot pan. Season with salt and pepper. Cook 1-2 minutes, or until kale is slightly wilted, stirring occasionally. Transfer rice to pan. Stir to combine. Season with salt and pepper to taste.

Plate Your Dish

Cut chicken cutlets into 5-7 slices each. Divide garlic kale rice between plates. Top with chicken. Spoon roasted red pepper sauce over top. Garnish with roasted almonds and remaining feta cheese. Enjoy!

← Click anywhere to see ingredients