Apple Cider Glazed Chicken & Kale Bowl
Seared chicken in a spiced apple cider glaze over quinoa and massaged kale with crisp apple slices.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Fresh apple cider, the cloudy unfiltered kind sold in fall, reduces into a sticky glaze with a little Dijon and cinnamon. Massaging raw kale with lemon and oil softens it in two minutes, so it can sit under warm chicken without cooking.
Why this recipe works
Reducing cider concentrates its sweetness and acidity into a glaze without any added sugar. Fresh apple slices echo the glaze and add crunch.
Ingredient notes
Use unfiltered apple cider, not apple cider vinegar or clear apple juice. If you only have apple juice, reduce it the same way and add 1 teaspoon cider vinegar.
Common mistakes
- Reducing the cider over high heat, which can scorch it.
- Skipping the kale massage, which leaves it tough and bitter.
What to serve with it
Toasted pecans or walnuts on top.
Meal prep
Massaged kale holds up for 3 days without going soggy.
More bowls like this
Cooking tips
Slice the apple just before serving, or toss the slices in lemon juice to stop browning. The reduced glaze thickens more as it cools.
Swaps and variations
Use pork tenderloin instead of chicken; cook to 145°F (63°C) and rest. Use farro or brown rice instead of quinoa.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat chicken and quinoa until hot (165°F / 74°C).
Recipe
Apple Cider Glazed Chicken & Kale Bowl
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Makes
- 4 bowls
Ingredients
- For the glaze
- For the chicken
- For the bowls
You’ll need: large skillet; medium saucepan with lid; small saucepan; instant-read thermometer
Method
-
Simmer the cider in a small saucepan over medium heat 15 to 18 minutes, until reduced to about 1/3 cup and syrupy. Whisk in the Dijon and cinnamon.
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes and fluff.
-
Put the kale in a large bowl with the extra virgin olive oil, lemon juice and 1/4 teaspoon salt. Massage with your hands for 2 minutes, until darker and softer.
-
Season the chicken with 1/2 teaspoon salt. Heat 1 tablespoon olive oil in a skillet over medium-high heat and cook 5 to 6 minutes per side, until 165°F (74°C).
-
Reduce the heat to low, add half the cider glaze and turn the chicken to coat. Rest 5 minutes and slice.
-
Divide the quinoa and kale among 4 bowls, top with the chicken and apple slices and drizzle with the remaining glaze.
Questions
Can I make the glaze ahead?
Yes. It keeps 1 week refrigerated; warm it to loosen.
Which apple is best?
A crisp, sweet-tart apple such as Honeycrisp, Pink Lady or Gala.
Comments