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Chicken Grain Bowl with Roasted Sweet Potatoes & Kale Pesto

Crisp seared chicken, tender roasted sweet potatoes, charred broccoli and flavorful kale pesto bowl served over warm quinoa.
Difficulty: Easy
Time: 25-30 min
This dish is Gluten-Free
Calories: 580 Fat: 14g Carbs: 60g Protein: 54g

Crispy seared chicken is nestled next to hearty roasted sweet potatoes, baked broccoli, and fluffy quinoa. Finished with a bright, tangy kale pesto, this is a delicious dish you can feel great about. The perfect light and nutrient dense weeknight meal!

Ingredients
Almonds
Sweet potato
Broccoli
Kale
Garlic
Chicken breasts
Parmesan
Quinoa blend
Red Wine Vinegar

Cooking terms for this recipe

Floret literally a small flower, but usually refers to the individual true flowers clustered within
Sear To cook the surface of meat very quickly with intense heat.
Shimmering A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.

What you need

Medium skillet

Foil-lined baking sheet

Medium pot with lid

Medium mixing bowl

Food processor or blender, if available

Cooking Instructions

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Step 1: MISE EN PLACE

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.

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Step 2: COOK QUINOA

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.
Note: If quinoa isn't fully cooked after the specified time add ¼ cup water, cover and cook 8-10 additional min.

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Step 3: ROAST VEGETABLES

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.

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Step 4: MAKE PESTO

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.

Note: By hand, 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!

Chicken
Step 5: SEAR CHICKEN

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.

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Step 6: PLATE YOUR DISH

Divide quinoa, chicken, sweet potatoes, remaining kale and broccoli between two bowls. Serve with plenty of kale pesto. Enjoy!