Pan Seared Chicken Breasts with Quinoa Kale ‘Risotto’

With only a few ingredients on hand you can create this amazing dish in no time at all!

Pan Seared Chicken Breasts with Quinoa Kale ‘Risotto’

(Makes 2 portions)

WHAT YOU’LL NEED:

• 1 tsp (5 mL) canola oil
• 2 boneless chicken breast (see tips)
• 11/2 cups (375 mL) cooked quinoa
• 2 cups (500 mL) finely chopped kale
• 11/2 cups (375 mL) chicken stock or water
• ½ tsp (2 mL) sea salt, divided
• ½ tsp (2 mL) freshly ground pepper, divided
• 2 tbsp (30 mL) Pesto Sauce, **optional (see recipe below)

** The pesto is a multi-purpose (nut-free) thinner version that can be used in vinaigrettes, added to warm vegetables or simply a sauce on noodles. In this dish or anyway you choose to use it, it will be YUMMY!

Pesto Sauce

(Makes about 2 cups, 500 mL)

• 1 bunch (about 4 stocks) fresh basil
• 2 stock fresh green onion
• 1-1/2 cups (375 mL) Extra Virgin Olive Oil
• 4 cloves fresh garlic
• ¼ tsp (1 mL) Sea salt
• ¼ tsp (1 mL) freshly ground black pepper

Instructions for Pesto Sauce:

In a blender or in a deep bowl using an emersion blender, combine basil, green onion, olive oil, garlic, salt and pepper and puree until smooth. Pesto will be loose.

Use immediately or store in an air-tight container and refrigerate for up to one week.

Instructions for Chicken and Kale:

1. Preheat oven to 400F

2. In a large oven-proof skillet, warm oil over medium-high heat.

3. Add chicken breasts, skin-side down, and sear until golden brown about 3-5 minutes.

4. Flip chicken, season with ¼ tsp (1 mL) of salt and ¼ tsp (1 mL) pepper and transfer to a preheated oven.

5. Cook until breasts are firm to the touch, about 10 minutes.

6. Remove chicken breasts from the oven and transfer to a plate to rest.

 

7. Add quinoa, kale, stock, remaining salt and pepper to the warm pan and, using a non-metal utensil, mix well scraping the bits of food (fond) from the bottom of the pan.

8. Place pan over low heat, cover the pan and cook until all liquid is absorbed and quinoa is soft, about 5-10 minutes.

9. Remove lid, add pesto and mix well to combine. Transfer quinoa to a plate and place chicken over top of the ‘risotto’. Garnish with Pesto Sauce and serve immediately.

TIPS from Chef Jordan’s Kitchen:

• Whether bone-in, skin-on, leg or thigh meat, all chicken will work great this recipe. Cooking time may vary and remember; everything with a bone takes longer to cook but tastes better too!
• Pesto Sauce can easily be replaced by chopped fresh basil in this recipe.
• Pesto sauce can be stored in the in the freezer for up to three months.
• I like to use ice-cube trays. This will enable you to use one cube as desired.