You know you love Heinen’s Kale and Quinoa salad for lunch, but did you know that it makes a great dinner when combined with boneless chicken thighs? The kale cooks down tender, the blueberries and cranberries add fruity tartness and the quinoa and almonds add texture and crunch when simmered with a little chicken broth and browned chicken thighs. Chances are it’s just what you’re looking for in a healthy and delicious weeknight meal.
Boneless Chicken Thighs with Kale and Quinoa
Start to finish: 30 minutes
Hands on time: 15 minutes
2 tablespoons olive oil
8 boneless, skinless chicken thighs
Montreal Steak Seasoning
1 small onion, sliced
1 1/2 lb Kale and Quinoa Salad from the to-go case (one packed large container)
3/4 cup low sodium chicken broth
Salt and freshly ground black pepper
Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers add the chicken thighs to the pan and season them with the Montreal Steak seasoning (Don’t worry. It tastes great on chicken as well). Brown the chicken on both sides, about 8 minutes total and transfer it to a plate. It won’t be cooked through at this point.
Add the onion to the hot pan and sauté for about 3 minutes or until the onion softens a little. Stir in the Kale and Quinoa salad and the chicken broth and nestle in the browned chicken thighs. Cover and simmer on low heat for about 15 minutes or until the chicken is cooked through. Taste and season with salt and pepper as desired. Serve on heated plates.
Click Here to Download a Printable Recipe PDF| Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.