Citrus Chicken Bowls

Last Year's Post: Grown-Up Tuna Salad Sandwich
Two Years Ago:   Baked Oatmeal

Citrus is in season all winter and it seems particularly bright and refreshing on a cold dreary day, don't you think?  This recipe calls for two different citrus fruits in the form of lemon juice and blood orange or tangerine slices.  I used a few of both for the picture, but that's not necessary.  It was actually the result of having most of the blood orange slices fall apart on me, so its a good thing I had a tangerine in the refrigerator as well.

Like all good bowls, this one has a wide range of tastes and textures from the creamy avocado sauce to crunchy nuts, refreshing citrus, healthy kale and meaty chicken.  And it's packed full of fiber and nutrition.  The downside is that it's a fair amount of work, but it's easy if you cook the chicken and rice in advance.  Then all you have to do is a quick saute of the onion, kale and rice, and buzz the avocado sauce which means it could qualify for a weeknight meal.  I briefly debated just using avocado slices instead of making the sauce for simplicity, and I don't think you'd lose much in terms of taste if you go that route.  The major advantage to the sauce is that it's easier to get a little in every bite.

I actually used coconut rice (white rice cooked with half broth, half coconut milk) simply because I had some left over, and it tasted great in the bowl although I almost lost the coconut taste with so much else going on.  If I didn't have leftovers I'd probably cook some brown rice for the added fiber.

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Citrus Chicken Bowls

Serves 4

2 boneless skinless chicken breasts

1 tablespoon olive oil

1 cup chopped yellow onion

6 cups Lacinato kale, de-stemmed and thinly sliced crosswise

¼ cup pine nuts (or other nuts of your choice)

4 cups cooked brown or white rice

2 tablespoons fresh lemon juice

Salt and freshly ground black pepper

2 blood oranges or tangerines, peeled and cut crosswise into thin slices

1 whole lemon, cut into four wedges

For the avocado sauce:

1 ripe avocado

½ cup fresh flat-leaf parsley leaves

½ cup fresh cilantro leaves

¼ cup water

2 tablespoons olive oil

2 tablespoons coarsely chopped walnuts

2 tablespoons fresh lemon juice

1 teaspoon ground coriander

½ teaspoon white wine vinegar

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Lightly pound the chicken breasts if they’re very thick, then season both sides with salt and pepper.  Grill or pan sauté until the internal temperature reaches 165 degrees.  Set aside.

Heat the olive oil in a large skillet over medium heat.  Add the onion and cook, stirring occasionally, until softened, about 5 minutes.  Add the kale and nuts and cook for an additional 2-3 minutes until the kale is wilted and softened and the nuts are toasted.  Stir in the rice and lemon juice and cook until heated through, about 2 minutes. Season to taste with salt and pepper.   Keep warm.

To make the avocado sauce, place all ingredients in a food processor and process until smooth. 

To assemble the bowls, cut the chicken crosswise into thin pieces.  Divide the rice and kale mixture between four shallow bowls, then top with chicken slices, orange or tangerine segments, a dollop of avocado sauce and a lemon wedge.