Name: Chicken Quinoa Bowl with Kale, Pickled Radish & Lemon-Tahini Sauce
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1.02 kg chicken breasts, boneless skinless; 710 ml chicken or vegetable broth; 3 cloves garlic; 1 ½ bunches kale; 1 ½ lemons; ⅓ cup pistachios, unsalted; 1 ½ cups quinoa; 1 ½ bunches radish; apple cider vinegar; black pepper; brown sugar; extra virgin olive oil; salt; tahini

Chicken Quinoa Bowl with Kale, Pickled Radish & Lemon-Tahini SauceChicken Quinoa Bowl with Kale, Pickled Radish & Lemon-Tahini Sauce — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 medium carrots

1.02 kg chicken breasts, boneless skinless

710 ml chicken or vegetable broth

3 cloves garlic

1 ½ bunches kale

1 ½ lemons

⅓ cup pistachios, unsalted

1 ½ cups quinoa

1 ½ bunches radish

apple cider vinegar

black pepper

brown sugar

extra virgin olive oil

salt

tahini

Instructions

In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Place vinegar, sugar, and salt in a medium bowl; whisk to combine the pickling liquid.

Trim and thinly slice radishes; add to the bowl with the pickling liquid, toss to combine, and set aside to marinate.

Peel and mince garlic; place in a small bowl.

Zest and juice lemons into the bowl with the garlic; add tahini, water, oil, and salt. Whisk to combine the sauce and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season cutlets with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken to the skillet and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove from heat.

Meanwhile, using a clean cutting board, peel, trim, and coarsely grate carrots; transfer to a large plate.

Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the plate with the carrot.

Roughly chop pistachios.

Slice chicken into thin strips.

To serve, divide quinoa between bowls; top with chicken, carrots, kale, pickled radish, and pistachios. Drizzle with lemon-tahini sauce and enjoy!

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