Careme Recipes

Ingredients

• Boneless Skinless Chicken Breast 1 package (about 1 lb) 5.99
• Organic Shiitake Mushroom 4 to 6 oz, stems removed and caps sliced 11.99
• Organic Carrot Bag, 16 OZ 2 medium carrots, peeled and sliced 1.69
• Organic Dino Kale 1/2 bunch, stems removed and leaves chopped 2.99
• Organic Shallots 1 small shallot, thinly sliced 4.99
• Lemon 1 0.89
• Italian Parsley Bunch 2 tablespoons chopped 1.29
• grain of choice 1 cup dry farro, brown rice, or quinoa
• olive oil 2 tablespoons
• garlic 2 cloves, minced
• Dijon mustard 1 teaspoon
• salt to taste
• black pepper to taste

Instructions

1. Preheat oven to 425°F.
2. Cook 1 cup dry grain according to package directions and keep warm.
3. Pat the chicken dry. Mix 1 tablespoon olive oil, 1 teaspoon Dijon, 1 minced garlic clove, a squeeze of lemon juice, salt, and pepper. Rub over the chicken breasts.
4. On a sheet pan, toss the sliced shiitake mushrooms and carrots with the remaining 1 tablespoon olive oil, salt, and pepper. Place the chicken on the same pan.
5. Roast for 18 to 22 minutes, stirring vegetables once, until the chicken reaches 165°F and the shiitakes are browned and tender.
6. Meanwhile, sauté the shallot in a skillet over medium heat for 1 minute. Add kale and remaining garlic and cook 2 to 3 minutes until wilted. Season with salt, pepper, and a little lemon juice.
7. Rest the chicken 5 minutes, then slice thinly.
8. Divide warm grain between 2 bowls. Top with roasted shiitake mushrooms, carrots, wilted kale, and sliced chicken.
9. Finish with chopped parsley and lemon wedges.