Careme Recipes

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 1.25 lb (1–2 leg quarters) $2.99/lb (sale)
• Organic Leeks (bunch) 1 leek, cleaned and sliced $5.49/lb
• Simple Truth Organic® Whole Carrots Bag (or baby carrots) 2 medium carrots, sliced (or ~1 cup baby carrots) $3.29 (2 lb) or $2.99 (1 lb)
• Organic Kale (or Organic Spinach) 3 packed cups chopped kale (or 2 cups spinach) $2.99/lb (kale) or $3.49 (spinach)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
• Chicken stock or water 5 cups
• Olive oil 1 tsp (optional)
• Bay leaf (optional) 1
• Salt and black pepper to taste
• Optional add-in: cooked rice or small pasta 1 cup cooked (for serving, optional)

Instructions

1. Bring to a simmer: In a medium pot, add chicken leg quarter(s), stock/water, bay leaf (if using), and a pinch of salt. Simmer gently 25–35 minutes until chicken is cooked and broth is flavorful.
2. Sauté aromatics (optional but nice): In a small skillet, warm 1 tsp olive oil; cook leeks 3 minutes, then add garlic 30 seconds. (Or add leeks/garlic straight into the soup without sautéing for an even lighter version.)
3. Add vegetables: Remove chicken to a plate. Add carrots and leeks to the pot; simmer 8–10 minutes until tender.
4. Shred chicken: Pull meat from bones; discard skin/bones. Return shredded chicken to pot.
5. Finish with greens: Add kale and simmer 2–3 minutes (spinach: 1 minute). Season with pepper and more salt if needed.
6. Serve: Enjoy as-is for light, or add a small scoop of cooked rice/pasta to each bowl.

Ingredients

• DRAPER VALLEY FARMS Boneless Skinless Chicken Breast Tenders 12–14 oz $8.49/lb
• Fresh Organic On the Vine Tomatoes 10–12 oz, halved or chopped $3.99/lb
• Organic Broccoli Bunch (or Baby Organic Broccoli) 12–16 oz florets $3.49/lb (or $4.99/lb)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $2.79/3 ct
• Lemon 1 (zest optional; 2 tbsp juice)
• Olive oil 1 1/2 tbsp
• Dried oregano or Italian seasoning 1 tsp
• Salt and black pepper to taste

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Toss broccoli and tomatoes with half the olive oil, half the garlic, salt, pepper, and oregano. Spread on the pan.
3. Toss chicken tenders with remaining oil, remaining garlic, salt, and pepper. Nestle among the vegetables.
4. Roast 14–18 minutes, until chicken is cooked through (165°F) and broccoli is browned at edges. If needed, broil 1–2 minutes at the end for more color.
5. Finish with lemon juice (and zest). Taste and add a pinch more salt/pepper if needed.
6. Serve as-is for light, or with a small side of roasted potatoes if you want extra.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs 1–1.25 lb (about 4 small thighs) $6.99/lb
• Organic Zucchini Squash 1 lb (2 medium), sliced lengthwise $2.79/lb
• Organic Green Cabbage (or Organic Red Cabbage) 8–10 oz, thinly sliced $2.49/lb
• Organic Cucumber 1/2 cucumber, thinly sliced $1.49 each
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, grated/minced $2.79/3 ct
• Lemon 1 (2 tbsp juice)
• Olive oil 2 tbsp, divided
• Dried oregano 1 tsp
• Salt and black pepper to taste
• Optional: red pepper flakes pinch

Instructions

1. Marinate chicken: Mix 1 tbsp olive oil, garlic, lemon juice, oregano, salt, pepper (and optional red pepper flakes). Toss with chicken; marinate 15–30 minutes (or up to overnight).
2. Prep salad: Toss cabbage and cucumber with 2 tsp olive oil, a squeeze of lemon, pinch of salt and pepper. Set aside to lightly soften.
3. Grill: Heat grill to medium-high. Oil grates. Grill chicken 5–7 minutes per side, until nicely charred and 165°F internal. Rest 3 minutes.
4. Grill zucchini: Brush zucchini with remaining olive oil, salt, pepper. Grill 2–3 minutes per side until tender with grill marks.
5. Serve: Plate chicken with grilled zucchini and cabbage-cucumber salad.