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Chicken Kale Energy Bowl with Italian Sun-Dried Tomato Sauce Recipe

Chicken Kale Energy Bowl with Sun-Dried Tomato Sauce - full of flavor and nourishment. It’s packed with protein, veggies, grains and lots of fiber!

Course Dinner, Entree, Salad
Cuisine American
Keyword Chicken, Kale
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 680 kcal
Author Holly Sander


  • 1/3 cup Wish-Bone Italian Dressing for marinade
  • 1 bunch of kale
  • 8 ounces sun-dried tomatoes, drained
  • ½ cup Wish-Bone Italian Dressing for sun-dried tomato sauce
  • 22 ounces frozen Tyson Grilled & Ready Chicken Breast Strips
  • 4 TortillaLand (uncooked) Flour Tortillas
  • ½ large cucumber, sliced then quartered
  • One 15-ounce can chickpeas, drained and rinsed
  • 24 Kalamata olives
  • 1 small red onion, thinly sliced
  • ½ cup toasted sliced almonds
  • 2 tablespoons chopped parsley
  • Fresh cracked pepper


  1. Rinse and dry kale, then rough chop into small pieces.   Place kale in a large bowl then toss with 1/3 cup of Italian dressing. Ensure kale is thoroughly coated, then set aside and allow to marinate for at least 20 minutes.

  2. Add sun-dried tomatoes and ½ cup Italian dressing to food processor. Pulse for about a minute or until the sauce reaches your desired texture.
  3. Add Tyson Grilled & Ready Chicken straight from freezer to a large saucepan over medium heat. Stir occasionally and cook for about 5-7 minutes.
  4. Heat a non-stick pan to 400 degrees, then cook TortillaLand Tortillas for 30 seconds per side. Watch them closely and as they start to puff up, flip them over. You may need to flip more than once to achieve the desired doneness. Once cooled, cut each tortilla into 4 wedges.
  5. When serving, fill the bowls with kale, chicken, cucumber, chickpeas, olives, and red onion. Add sun-dried tomato sauce, then sprinkle with almonds, chopped parsley, and cracked pepper.