Chicken Chickpea Warm Kale Salad

Kale is a nutritious, leafy green vegetables but can be a little overpowering when raw. This dish brightens up the flavor with spiced chickpeas and our Pastamore Meyer Lemon Oil. This recipe can work great as a side dish, lunch, or light dinner.

Ingredients:
6 cups - kale, roughly chopped
1 - large tomato
1 15 oz can - chickpeas, drained
1 lb - boneless skinless chicken breast
1/2 tsp - cumin
1/4 tsp - paprika
1/2 tsp - garlic powder
1/2 Tbsp - olive oil
1 Tbsp - Pastamore Meyer Lemon Oil
To taste - salt and black pepper
Juice of 1/2 lemon

Directions:
1. Preheat oven to 375° F. Once hot, season both sides of chicken breast with the juice of 1/2 lemon and salt and pepper. Cook until internal temperature reaches 165 °F. Remove from oven and allow to rest for at least 10 minutes before cutting. Chop into bite-sized pieces.

2. Heat a large pot on the stove over medium-low heat. Once hot, add the chick peas, cumin, paprika, and olive oil. Cook for 4-6 minutes or until browned.

3. Rinse tomato and dice into 1/4" cubes. Add kale to the pot and cook for 3-4 minutes, stirring often. Add the garlic powder and the chopped chicken. Mix well and season to taste with salt and black pepper. Cook until kale is tender but still al dente.

4. Plate warm kale salad and top with a drizzle of Pastamore Meyer Lemon Oil.

Honey Ginger Pineapple Chicken Thighs

Chicken, pineapple, and teriyaki sauce are a great tasting combination in this easy to make dish. The sweet pineapple flavors and delicious Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce brings this dish alive. It is perfect served over rice or with Hawaiian sweet rolls.

Ingredients:
1 lb - chicken thighs, boneless and skinless
1/2 - pineapple, cored
1/4 cup - Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce
1/2 tsp - garlic powder
To taste - salt and black pepper
As needed - cooking spray

Directions:
1. Cut pineapple into tidbits.

2. Season chicken thighs on both sides with garlic powder, salt, and black pepper.

3. Heat a large non-stick pan on the stove over medium heat. Once hot, coat with cooking spray and add chicken thighs to pan. Cook until golden brown and then flip.

4. Add pineapple and cook until chicken reaches a minimum internal temperature of 165° F. Turn as needed. Once chicken is thoroughly cooked, add 2 Tbsp of Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce to the pan. Stir well and cook for 1-2 minutes.

5. Serve the chicken and pineapple over rice and finish with a drizzle of the remaining Pastamore Honey Ginger Teriyaki Marinade and Grill Sauce.