How to Make It
1. Cook freekeh according to package directions, omitting salt and fat. Drain and set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken; sprinkle with salt and paprika. Cook, stirring occasionally, until chicken is lightly browned and cooked through, 4 to 5 minutes. Remove chicken from skillet (do not wipe skillet clean). Add tomatoes to skillet; cook over medium- high, stirring occasionally, until lightly browned and beginning to burst, 4 to 5 minutes. Remove from heat. Set aside.
3. Whisk together lemon juice and remaining 2 tablespoons olive oil in a large bowl. Add kale; massage lemon mixture into kale until softened, 30 to 45 seconds.
4. Arrange freekeh and kale in wide, shallow bowls. Top with cucumber, chickpeas, chicken, and tomatoes, reserving any remaining juices in skillet. Add juices in skillet to remaining lemon juice in bowl, and whisk together; drizzle evenly over bowls. Top bowls with onion and pita chips.
Also appeared in: Cooking Light, November, 2021,Plant-Based Recipes