Parmesan Chicken and Kale Sauté
Serves 4

2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
Kosher salt
Freshly ground black pepper
1 medium yellow onion, diced
3 cloves garlic, minced
Pinch red pepper flakes
1 large bunch flat-leaf kale (about 12 ounces), stems removed and leaves coarsely chopped
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
1 tablespoon freshly squeezed lemon juice
Heat the oil in a large skillet over medium heat until shimmering. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 7 minutes. Transfer the chicken to a plate and cover to keep warm.
Add the onion, garlic, and pepper flakes to the skillet. Sauté until the onions are starting to soften, about 2 minutes. Stir in the kale, wine, and a pinch of salt. Cover and cook for about 5 minutes, stirring occasionally, until the kale is just tender.
Return the chicken and any accumulated juices to the skillet. Add the Parmesan and lemon juice and stir to combine. Taste and season with more salt and pepper as needed.


Recipe Notes:Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


Per serving, based on 4 servings. (% daily value)
Fat15.7 g (24.2%)
Saturated4.3 g (21.6%)
Trans0 g
Carbs12.6 g (4.2%)
Fiber3.9 g (15.5%)
Sugars3.5 g
Protein47.5 g (95.1%)
Cholesterol133.8 mg (44.6%)
Sodium764.5 mg (31.9%)





Southwest Quinoa Breakfast Bowl
Serves 4 to 6

For the dressing
1/4 cup lemon juice
1 small shallot, finely minced
1/4 cup extra virgin olive oil
1 teaspoon honey
1/4 teaspoon kosher salt
Freshly ground black pepper, to taste
For the quinoa bowls:
1 tablespoon extra virgin olive oil
3/4 cup (135g) red quinoa
1 small white onion, diced (about 3/4 cup)
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon kosher salt
3/4 cup drained and rinsed canned black beans
3/4 cup halved grape or cherry tomatoes (quartered if they’re on the larger side)
3/4 cup frozen corn, thawed
2 tablespoons fresh cilantro leaves, roughly chopped, plus more to top
1 medium ripe avocado, sliced, for garnish
4 to 6 large eggs (1 egg for each bowl), to top (optional)

Make the dressing:In a small bowl, whisk together the lemon juice and shallot and set aside for 10 minutes. Slowly whisk in the olive oil and honey and a pinch of salt and pepper; taste and adjust the seasoning if you’d like.
Use right away or store the dressing in a jam jar in the fridge.
Make the bowls:

In a large saucepan, heat olive oil over medium heat. Add the quinoa, onion, garlic, cumin, coriander, paprika, and salt and sauté until fragrant, about 2 minutes. Stir in 1 1/2 cups water and bring to a low boil. Cover and reduce heat to low and cook for 18 to 20 minutes, or until most of the liquid has been absorbed. Uncover, fluff the grains with a fork, and remove from heat. Cover and let to sit for 10 minutes.

In a large bowl, combine black beans, tomato, corn, and cilantro. Fold in cooked quinoa. Serve right away or refrigerate until ready to eat.


To serve:Portion the quinoa into 4 bowls and top with a few slices of avocado, and a sprinkling of cilantro. If you’d like, top with a soft-boiled egg (or a runny fried egg)
For perfect soft-boiled eggs, head on over to our tutorial for suggestions on cook time and easy no-fail tips.

Recipe Notes:
If planning to make ahead, wait to slice the avocado until right before serving

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