Garlicky Swiss Chard & Chicken Nourish Bowl

If you’ve been picking up vibrant bunches of rainbow chard at your local farmers market or through your CSA box, this recipe is one of the best ways to put it to use.

This simple, nourishing meal highlights the natural abundance of seasonal greens while keeping things easy enough for a weeknight dinner. Tender chicken, creamy chickpeas, and delicate rainbow chard come together in a flavorful, nutrient-dense dish the whole family will enjoy.

It’s fresh, satisfying, and a perfect example of how seasonal eating can be both wholesome and incredibly delicious.

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

Enjoy!

Garlicky Swiss Chard & Chicken Nourish Bowls

PREP TIME: 15 MINUTES    COOK TIME: 20 MINUTES    SERVES: 4

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 sub 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 sub with 4 cloves of thinly sliced garlic)

  • 1/2 teaspoon crushed red pepper flakes

  • 1 large bunch of swiss chard, ribs and stems chopped into 1/4 inch pieces and leaves coarsely chopped

  • 1 1/2 cups cooked chickpeas (if from the can rinsed and drained)

  • 1/2 cup raisins (soaked in warm water for 5 minutes to soften)

  • salt + pepper to taste

  • 1 Tablespoon fresh lemon juice + more to taste

  • 2-3 Tablespoons minced dill (optional)

  • crumbled goat milk feta cheese for topping

  • cooked white rice for serving

Preparation

1. In a large bowl combine the chicken breast chunks with the remainder of the marinade ingredients. Toss well and set aside for 20 minutes (or prepare this step up to 8 hours earlier and keep in the fridge).

2. Heat 1 Tablespoon of olive oil in a large cast iron skillet over medium heat. Add the marinated chicken cubes in a single layer and cook until browned, flip and continue to cook until the chicken is cooked through and no longer pink. Remove the chicken from the pan and keep to the side while you prepare the other ingredients.

3. Heat another 2 Tablespoons of olive oil in the same pan. Add the garlic and sauté, stirring occasionally, until golden. About 2 minutes. Add red pepper flakes, chard stems and chickpeas. Continue to cook, stirring often until the chard stems soften and the chickpeas brown up a bit. About 3-5 minutes. 

4. Stir in chard leaves and cook, tossing occasionally, until the leaves are wilted, about 4 minutes. If the pan dries out too much add the remaining 1/2 Tablespoon of olive oil. Return the chicken to the pan and toss everything together.

5. Turn off the heat and add the raisins, a healthy pinch of salt + pepper and 1 heaping Tablespoon of fresh lemon juice. 

6. Divide between bowls with cooked white rice and top with crumbled feta cheese and minced dill if using.