Black Kale and Chicken Bowl
A restaurant-worthy lunch you can make at home.
“This simple, balanced recipe can be served hot or cold,” says Dana Tough, a Seattle-based development chef at ChefSteps, who adds that you can also dress it up with whatever other vegetables you might have on hand.
In an airtight container, combine chicken, kale, and zucchini. Place the tomatoes, yogurt sauce, and parsley in three separate containers and store everything in the fridge.
Microwave the chicken, kale, and zucchini on high for two minutes.
Top with cherry tomatoes, yogurt sauce, and parsley. Season with salt and pepper as desired.