Chicken, Quinoa & Kale
Prep time: 10 mins; cook time: 30 mins Yields 2 servings
Easy Lunch Recipe: Chicken, Quinoa, and Kale. Photo Credits to Phoebe Brinker
April 11, 2020
Prep time: 10 mins; cook time: 30 mins
Yields 2 servings
Chicken, Quinoa & Kale
April 11, 2020
Persons
2
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Notes
Don’t forget to check out our saved instagram story @archmeregreenarch , where we show you step by step instructions of each recipe!
Ingredients
- 2 cups of Kale
- 2 chicken breasts
- ½ cup Quinoa
- 1 cup water
- Seasoning: salt, peper, rosemary
- Olive oil
- Balsamic vinegar
- Optional: nutritional yeast
Instructions
- Preheat the oven to 350 degrees.
- Boil 1 cup water, add ½ cup quinoa. Reduce heat to a simmer and cover for 20 mins.
- Chop and rinse the kale leaves.
- Spread on a cookie sheet, drizzle with olive oil, and season with salt & pepper.
- Place kale in the oven for 8-10 mins, or until crispy.
- Bring a pan with olive oil to medium/high heat. Once warm, add rosemary and pepper to toast for 1-2 minutes.
- Next, season each chicken breast with salt and pepper on both sides and place in the pan to sear.
- Once seared on both sides and cooked through, add balsamic vinegar and simmer for 30 more seconds.
- Take kale out of the oven, and if you chose sprinkle with nutritional yeast for a cheesy flavor and extra protein.
- Finally, put the components together! Add your cooked quinoa, crispy kale, and rosemary-balsamic chicken to the same plate and dig in!
About the Writer
Phoebe Brinker, News Editor
Phoebe, a Senior at Archmere Academy, is back working on The Green Arch this year. When Phoebe is not writing, you can find her out on the golf course...
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