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 breast 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.
4. On a sheet pan, toss sliced carrots and shiitake mushrooms with the remaining 1 tablespoon olive oil, salt, and pepper. Push vegetables to the sides and place chicken in the center.
5. Roast for 18 to 22 minutes, stirring vegetables once, until the chicken reaches 165°F and the vegetables are tender and browned.
6. Meanwhile, heat a skillet over medium heat and add the shallot with a small splash of oil or water. Cook 1 minute, then add kale and the remaining garlic. Sauté 2 to 3 minutes until just wilted. Season with salt, pepper, and a little lemon juice.
7. Rest the chicken 5 minutes, then slice thinly.
8. Assemble the bowls: spoon warm grain into 2 bowls, add roasted carrots and shiitake, tuck in the wilted kale, and top with sliced chicken.
9. Finish with chopped parsley and extra lemon wedges.