Eric has been really into buying greens this spring and summer, and I often do not like many of the healthier greens. This recipe has changed that. Additionally, Eric has been trying to go off of the heartburn medicine and control his heartburn with diet. This dish fits the requirements of that restricted diet.
1 cup dry lentils
2 cups water
juice of 1 lemon
1 pkg. chicken breast tenders
3 tbsp. olive oil
2 tsp. fresh oregano (minced)
2 tsp. fresh rosemary (minced)
2 tsp. dried thyme
2 bunches of kale (I like the curly leaf kale)
1 small onion (diced)
1 clove garlic (minced)
salt to taste
There are 3 parts to this recipe: chicken, lentils, and kale. Marinate the chicken tenders in lemon juice, 2 tbsp. olive oil, 1 tsp. rosemary, 1 tsp. oregano, 1 tsp. thyme. Combine water and lentils and boil for 2-3 minutes. Reduce heat and simmer covered until the lentils are soft. Drain the lentils if necessary.
Meanwhile, prepare the kale by tearing into small pieces and removing tough stems. Heat 1 tbsp. olive oil in a large pan. Cook onions until soft. Add garlic and cook until fragrant. Add 1 tsp. each oregano, rosemary and thyme. Add the kale and cover. cook over low-medium heat until the kale cooks down. Add salt to taste.
While the kale is cooking, saute the chicken in a skillet until cooked through. When all three parts are done, mix the drained lentils with the kale. Shred the chicken and serve on top of the kale lentil mixture.
One of the best things about this recipe is that it can also be made vegetarian because the lentils are a good protein source. Just leave out the chicken.