Foil-lined baking sheet
Medium pot with lid
Medium mixing bowl
Food processor or blender, if available
Read through the entire recipe before getting started. Preheat oven to 450ºF. Wash and dry all produce. Peel sweet potato; discard peel and dice into ½" cubes. Cut broccoli into florets. Remove kale leaves from tough stem; discard stem and cut into 1" pieces. Remove chicken breasts from package; rinse and pat dry.
In a medium pot, heat 1 Tbsp. oil over high heat until shimmering. Add quinoa blend and sauté until lightly toasted and aromatic, 1-2 min. Add 1¼ cups water and a generous pinch of salt and bring to a boil. Cover, reduce heat to low and simmer until quinoa blend is fluffy and tender and water is absorbed, 15-20 min. Fluff with a fork. While quinoa is cooking, proceed with step #3.
Place sweet potato, 1 tsp. oil and a pinch of salt and pepper on foil-lined baking sheet. Toss using both hands to coat. Place in oven and bake 8-10 min. While sweet potatoes are baking, place broccoli in a medium bowl and toss with another 1 tsp oil and a pinch of salt and pepper. Remove sweet potatoes from oven; turn and add broccoli to baking sheet. Bake 10 min longer until broccoli is lightly charred and sweet potatoes are soft.
Place ¾ kale, Parmesan, red wine vinegar, garlic, 4 Tbsp. oil, 3 Tbsp. water, almonds, and a pinch of salt and pepper in food processor or blender. Pulse 30-60 sec until incorporated and creamy. If the pesto is still grainy, add more water (1 Tbsp. at a time) and pulse until smooth.
No blender? No problem! Simply mince garlic, almonds, kale and Parmesan until fine. Place minced ingredients in medium bowl, add red wine vinegar, 4 Tbsp. oil, 2 Tbsp. water and a pinch of salt and pepper. Mix using a whisk until incorporated and allow to sit for 10 min. It may look a little different but it will taste just as good!
Heat 1 Tbsp. oil in medium sauté pan or skillet over medium heat until shimmering. Season chicken with a pinch of salt and pepper. When pan is hot, add chicken and sear 5-6 min per side until golden brown and fully cooked.
The USDA recommends cooking poultry to an internal temperature of 165˚F.
Divide quinoa, chicken, sweet potatoes, remaining kale and broccoli between two bowls. Serve with plenty of kale pesto. Enjoy!