Careme

Instructions

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1. 1.

   Pat 12 oz chicken breasts dry and pound any thick portions to an even 1/2-inch thickness. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper; set aside while preparing the vegetables.

2. 2.

   Strip the stems from 1 bunch Organic Lacinato Kale and thinly slice the leaves. Mince 1 garlic clove. Core and thinly slice 1 medium Fuji apple, keeping it separate from the kale.

3. 3.

   Make the dressing in a medium bowl by whisking together:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1/4 teaspoon black pepper

   Add the sliced apple and toss to coat; set aside.

4. 4.

   Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine it with 1 cup water and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. 5.

   While the quinoa cooks, heat 1 teaspoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5–6 minutes per side, until the thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

6. 6.

   In the same skillet, heat 2 teaspoons olive oil over medium heat. Add the prepared kale, minced garlic, 1/4 teaspoon fine sea salt, and 2 tablespoons water. Cook, tossing frequently, for 4–5 minutes, until tender and bright green, scraping up the browned chicken juices.

7. 7.

   Divide the quinoa and warm kale between two bowls. Top with the sliced chicken and dressed apple, then spoon any dressing left in the bowl over each serving.

Want more detail? See the temperature guide.