Ingredients
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2 cups instant brown rice
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2 bunches kale
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2 lbs boneless, skinless chicken breasts
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3/4 cup peri peri sauce
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2 tbsp olive oil
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1 tbsp lemon juice
Steps
1
Set grill to medium-high heat. Cook the rice according to package directions. Chop the kale. Place the chicken in a large resealable plastic bag with ½ cup peri-peri sauce and shake to coat.
2
Grill the chicken for 12 min., flipping halfway, until an instant read thermometer reaches 165°F and chicken is cooked through. Remove to a plate and let rest, loosely covered with foil.
3
In a large skillet over medium heat add the olive oil. Working in batches, add the kale and cook, adding in more kale as it begins to wilt. Cook until kale is wilted and tender, 5 min. Season with salt (in moderation), pepper, and lemon juice. Remove half the kale and place in a tightly sealed container for later use along with half the rice and chicken.
4
Serve half of the chicken sliced over half of the brown rice and kale. Top with remaining peri-peri sauce and serve.
Comments
Make your own peri-peri sauce: Set 1 (16 oz) jar roasted red peppers, ½ tsp cayenne pepper, 2 tbsp red wine vinegar, 1 tsp chopped garlic, and 1 tbsp lemon juice in the bowl of a food processor. Whiz to combine and season with salt and pepper to taste.