Careme

Instructions

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1. 1.

   Prep the vegetables: strip the tough stems from 1 bunch kale (about 8 ounces), then thinly slice the leaves. Scrub 6 ounces carrots and cut into thin half-moons. Mince 2 garlic cloves. Zest 1 lime and juice both limes, keeping the zest and juice separate.

2. 2.

   Pat 12 ounces chicken breast dry and slice horizontally into cutlets about 1/2 inch thick. Season on both sides with the following, then set aside while the quinoa starts:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 7/8 teaspoon Morton kosher salt (3/4 teaspoon plus 1/8 teaspoon)
   • 1/4 teaspoon ground black pepper
3. 3.

   Rinse 3/4 cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 1/2 cups water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, until the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes.

4. 4.

   While the quinoa cooks, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for about 4–5 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing across the grain.

5. 5.

   Add 1 tablespoon olive oil and the prepared carrots to the same skillet. Cook over medium heat for 3 minutes, stirring. Add the prepared garlic and cook for 30 seconds. Add the prepared kale, 7/8 teaspoon Morton kosher salt (3/4 teaspoon plus 1/8 teaspoon), and 3 tablespoons water. Cover and cook for 3 minutes, then uncover and stir for 1–2 minutes, until the kale is tender and excess water has evaporated. Remove from the heat and stir in half the lime juice.

6. 6.

   Fluff the quinoa and fold in the lime zest and the other half of the lime juice. Divide between two bowls, arrange the kale and carrots alongside, and top with the sliced chicken and its resting juices.

Want more detail? See the temperature guide.