Lebanese Dutch Oven Chicken & Seafood with Kale and Creamy Feta
This one-pot wonder combines tender chicken breast, succulent shrimp, and hearty kale in a creamy, feta-infused sauce, inspired by Lebanese flavors. It's a healthy, comforting weeknight dinner that's perfect for meal prep and comes together easily in a Dutch oven.
Ingredients
Ingredients
- 1 lb boneless, skinless chicken breast cut into 1-inch cubes
- 1 lb large shrimp peeled and deveined
- 1 bunch kale stems removed, leaves chopped
- 1 medium yellow onion thinly sliced
- 4 cloves garlic minced
- 1 cup chicken broth low-sodium
- 1 cup heavy cream
- 4 oz feta cheese crumbled
- 2 tbsp olive oil divided
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp paprika
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: You can prep all ingredients ahead of time and store them separately. Sear the chicken and assemble the dish just before serving for best texture. Variations: Substitute chicken with firm tofu for a vegetarian version. Use coconut cream for a dairy-free option. For a spicier kick, add 1/2 teaspoon of red pepper flakes. Serving Suggestions: Serve over cooked quinoa or rice to soak up the creamy sauce. Garnish with fresh parsley or a squeeze of lemon juice.