Chicken Kale Energy Bowl with Italian Sun-Dried Tomato Sauce
1/3 cup Wish-Bone Italian Dressing for marinade
1 bunch of kale
8 ounces sun-dried tomatoes, drained
½ cup Wish-Bone Italian Dressing for sun-dried tomato sauce
22 ounces frozen Tyson Grilled & Ready Chicken Breast Strips
4 TortillaLand (uncooked) Flour Tortillas
½ large cucumber, sliced then quartered
One 15-ounce can chickpeas, drained and rinsed
24 Kalamata olives
1 small red onion, thinly sliced
½ cup toasted sliced almonds
2 tablespoons chopped parsley
Fresh cracked pepper
Rinse and dry kale, then rough chop into small pieces. Place kale in a large bowl then toss with 1/3 cup of Italian dressing. Ensure kale is thoroughly coated, then set aside and allow to marinate for at least 20 minutes.
Add sun-dried tomatoes and ½ cup Italian dressing to food processor. Pulse for about a minute or until the sauce reaches your desired texture.
Add Tyson Grilled & Ready Chicken straight from freezer to a large saucepan over medium heat. Stir occasionally and cook for about 5-7 minutes.
Heat a non-stick pan to 400 degrees, then cook TortillaLand Tortillas for 30 seconds per side. Watch them closely and as they start to puff up, flip them over. You may need to flip more than once to achieve the desired doneness. Once cooled, cut each tortilla into 4 wedges.
When serving, fill the bowls with kale, chicken, cucumber, chickpeas, olives, and red onion. Add sun-dried tomato sauce, then sprinkle with almonds, chopped parsley, and cracked pepper.
Pairs Well With
This Chicken Kale Energy Bowl with Italian Sun-Dried Tomato Sauce is full of flavor & nourishment... packed with protein, veggies, grains and lots of fiber!