Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 8 oz carrots and cut diagonally into 1/4-inch slices. Strip the tough stems from 1 bunch organic lacinato kale, wash and dry the leaves thoroughly, and tear them into bite-size pieces. Mince 2 garlic cloves, keeping them separate. Zest and juice 1 medium lemon, keeping the zest and juice separate.

2. 2.

   Pat 12 oz chicken breast dry and cut horizontally into 2 evenly thick cutlets, about 1/2 inch thick. Season both sides with 1 1/2 teaspoons Diamond Crystal kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Set aside while you start the vegetables and quinoa.

3. 3.

   On a large rimmed sheet pan, toss the sliced carrots with 2 teaspoons olive oil and 3/4 teaspoon Diamond Crystal kosher salt. Spread out and roast for 15 minutes before adding the kale.

4. 4.

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

5. 5.

   Make the lemon dressing by whisking together:

   • 2 tablespoons juice from the prepared lemon
   • All the prepared lemon zest
   • 1 minced garlic clove
   • 1 teaspoon olive oil
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Set aside.

6. 6.

   After the carrots have roasted for 15 minutes, toss the prepared kale with 1 teaspoon olive oil and 3/4 teaspoon Diamond Crystal kosher salt. Add it to the sheet pan, turning the carrots and spreading the kale loosely around them. Roast for another 7–10 minutes, until the carrots are tender and the kale is wilted with crisp edges.

7. 7.

   Meanwhile, heat 2 teaspoons olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes per side, adjusting the heat to prevent scorching. During the final minute, add the second minced garlic clove and 2 tablespoons water. Spoon the pan juices over the chicken and cook until its center reaches 165°F. Transfer to a board and rest for 3 minutes.

8. 8.

   Toss the fluffy quinoa with half the lemon dressing. Divide between 2 bowls and arrange the roasted carrots and kale alongside it. Slice the rested chicken, place it over the quinoa, and spoon the remaining dressing over the bowls.

Want more detail? See the temperature guide.