Careme

Instructions

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1. 1.

   Prepare 8 ounces organic kale: strip away the tough stems, chop the leaves, wash, and drain. Thinly slice 1 small yellow onion (about 4 ounces). Mince 3 garlic cloves, keeping 1 clove separate from the other 2. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice.

2. 2.

   Pat 12 ounces boneless skinless chicken thighs dry and open them flat. Coat with the following, then let stand while the quinoa starts:

   • 3/4 teaspoon fine sea salt
   • 1 tablespoon olive oil
   • 1 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper
   • 1 minced garlic clove
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
3. 3.

   Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Combine it with 1 cup water and 1/4 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

4. 4.

   While the quinoa cooks, heat a large nonstick skillet over medium heat. Add the seasoned chicken and cook for 5–7 minutes per side, until browned and the thickest part reaches 175°F. Transfer to a plate and rest for 5 minutes.

5. 5.

   Add 1 tablespoon olive oil and the sliced onion to the same skillet. Cook over medium heat for 3 minutes, stirring and loosening the browned bits. Add the prepared kale, the other 2 minced garlic cloves, 1/2 teaspoon fine sea salt, and 2 tablespoons water. Cover and cook for 3 minutes, then uncover and stir for 1–2 minutes, until tender and most of the moisture has evaporated. Remove from the heat and stir in the remaining 1 tablespoon lemon juice.

6. 6.

   Slice the rested chicken. Divide the quinoa between two bowls, pile the lemony kale and onions alongside, and arrange the chicken on top. Spoon any resting juices over the chicken and serve.

Want more detail? See the temperature guide.