Garlicky Swiss Chard & Chicken Nourish Bowls

Garlicky Swiss Chard & Chicken Nourish Bowls

This garlicky Swiss chard and chicken nourish bowl is one of those meals that feels like a warm hug in a bowl. It’s packed with seasonal greens, protein-rich chicken, and hearty chickpeas, all brought together with a punch of garlic and a squeeze of fresh lemon.

Garlicky Swiss Chard & Chicken Nourish Bowls

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

  • Chicken:
  • 1 1/2 pounds boneless, skinless chicken breast cut into 1/2 inch cubes
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon unrefined salt
  • 1 teaspoon date sugar (or coconut sugar; can also substitute with maple syrup)
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 3/4 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 2 teaspoons lime juice
  • Olive oil for cooking
  • Bowls:
  • 2 1/2 tablespoons olive oil
  • 4 garlic scapes, finely chopped (or substitute with 4 cloves thinly sliced garlic)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large bunch swiss chard, ribs and stems chopped into 1/4 inch pieces and leaves coarsely chopped
  • 1 1/2 cups cooked chickpeas (rinsed and drained if canned)
  • 1/2 cup raisins (soaked in warm water for 5 minutes)
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice, plus more to taste
  • 2-3 tablespoons minced dill (optional)
  • Crumbled goat milk feta cheese for topping
  • Cooked white rice for serving

Preparation

  1. Combine chicken cubes with marinade ingredients in a large bowl, toss well, and set aside 20 minutes (or refrigerate up to 8 hours).
  2. Heat 1 tablespoon olive oil in a large cast iron skillet over medium heat. Add marinated chicken in a single layer; cook until browned, flip, and continue cooking until cooked through with no pink remaining. Remove and set aside.
  3. Heat another 2 tablespoons olive oil in the same pan. Add garlic and sauté, stirring occasionally, until golden (about 2 minutes). Add red pepper flakes, chard stems, and chickpeas. Cook, stirring often, until stems soften and chickpeas brown slightly (3-5 minutes).
  4. Stir in chard leaves and cook, tossing occasionally, until wilted (about 4 minutes). Add remaining 1/2 tablespoon oil if pan dries out. Return chicken and toss everything together.
  5. Turn off heat and add raisins, salt, pepper, and 1 heaping tablespoon fresh lemon juice.
  6. Divide between bowls with cooked white rice. Top with crumbled feta and minced dill if using.

Notes

If you're serving this to young kiddos try deconstructing the recipe so it's less intimidating for them to try.

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