Monday, November 3, 2014

Recipe: Pecorino Crusted Chicken with Kale Quinoa Pilaf

Have you ever tried one of those fresh food box home delivery services like Plated or Blue Apron? I typically avoid them because I still find the recipes to include a bit more prep work than I would like as a busy mom (even though the food is already measured out -- which I LOVE!) and the available options don't always fit in nicely with my nutrition plan. But this week I had a meal delivered from Plated that I really enjoyed making and wanted to share with you all.


2 boneless chicken breasts
1 tsp. olive oil
2 egg whites
1 cup water
1 bunch kale
1/2 bunch scallions
1 lemon
1/4 cup Dijon mustard
1 Tbsp. honey
2/4 cup almond meal
1 Tbsp spice mixture:
  - garlic powder
  - onion powder
  - dried oregano
  - dried basil
1 Tbsp. grated pecorino cheese
2 Tbsp. slivered almonds
kosher salt
black pepper


1. Prepare Ingredients: Preheat oven to 425 degrees F. Rinse chicken and pat dry with paper towel. Cut crosswise into 1-inch strips. Rinse kale and tear leaves into bite-size pieces, discarding stems. Rinse scallions, trip and discard roots, and thinly slice. Zest lemon, then halve. In a small bowl, combine Dijon mustard and honey. Taste and add salt and pepper as needed. 

2. Crust Chicken: In a shallow bowl, whisk together 2 egg whites with salt and pepper. In a separate large shallow bowl, combine almond meal, spice mixture, and grated pecorino. Dip chicken into egg whites, turning to coat, then remove, allowing excess to drip off. Transfer to almond meal mixture, turning to coat and pressing to adhere. Shake off any excess. 

3. Bake Chicken: On a foil-lined baking sheet, arrange chicken in a single layer. Bake until crust is golden and chicken is cooked through and no longer pink, about 14 minutes, flipping 1/2 way through. 

4. Cook Quinoa: While chicken bakes, bring 1 cup of water to a boil in a medium pot over high heat. When water is boiling, add quinoa and a pinch of salt. Cover, reduce heat to medium high, and cook until tender, about 8 minutes. 

5. Cook Kale: Add kale to pot with quinoa, cover, and continue cooking until kale is bright green, 1-2 minutes. Remove pot from heat and stir in scallion, lemon zest, juice of 1/2 lemon, slivered almonds, and olive oil. Taste and add salt and pepper as needed. Discard remaining lemon. 

6. Plate Chicken: Divide kale quinoa pilaf and chicken fingers evenly between 2 plates. Serve with honey mustard alongside for dipping.  

Have you tried this one? I'd love to hear your thoughts in the comments!

[Recipe credit: Plated]

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