Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat 12 oz boneless skinless chicken thighs dry and season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside while you prepare the vegetables.

2. 2.

   Scrub 1/2 lb carrots and cut diagonally into 1/4-inch-thick slices. Toss on a rimmed baking sheet with 2 teaspoons olive oil and 3/8 teaspoon fine sea salt. Spread into one layer.

3. 3.

   Strip the tough stems from 1 bunch organic lacinato kale, yielding about 6 oz leaves. Wash, drain, and cut the leaves into thin ribbons. Finely grate 1 garlic clove. Zest 1 medium lemon, then juice it; reserve the zest and juice separately.

4. 4.

   Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Place in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff.

5. 5.

   While the quinoa cooks, roast the carrots for 22–25 minutes, turning halfway through, until browned at the edges and tender.

6. 6.

   Heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add the seasoned chicken, reduce to medium, and cook for 12–16 minutes, turning occasionally, until browned and the thickest part reaches 175°F. Transfer to a cutting board and rest for 5 minutes.

7. 7.

   While the chicken cooks, whisk the reserved lemon juice with the remaining 2 teaspoons olive oil and 1 tablespoon water to make a light dressing.

8. 8.

   After transferring the chicken, add the prepared kale, grated garlic, 1/4 teaspoon fine sea salt, and 2 tablespoons water to the same skillet. Cook over medium heat for 3–4 minutes, stirring and scraping up the browned bits, until the kale is tender and the water has evaporated. Fold in the reserved lemon zest.

9. 9.

   Slice the rested chicken. Divide the quinoa between two bowls and arrange the kale, roasted carrots, and chicken over it. Spoon the lemon dressing over both bowls and serve.

Want more detail? See the temperature guide.