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Nutrition Facts

Instructions

• STEP 1

  In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

  • 1 cup quinoa
  • 16 fl oz (2 cups) chicken or vegetable broth

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • 1 bunch radish
  • 1 lemon
  • 2 medium carrots
  • 1 bunch kale

• STEP 3

  Place vinegar, sugar, and salt in a small bowl; whisk to combine the pickling liquid.

  • 4 tsp apple cider vinegar
  • 1 tsp brown sugar
  • ¼ tsp salt

• STEP 4

  Trim and thinly slice radishes; add to the bowl with the pickling liquid, toss to combine, and set aside to marinate.

• STEP 5

  Peel and mince garlic; place in another small bowl.

  • 2 cloves garlic

• STEP 6

  Zest and juice lemon into the bowl with the garlic; add tahini, water, oil, and salt. Whisk to combine the sauce and set aside.

  • ¼ cup tahini
  • ¼ cup water
  • 2 tsp extra virgin olive oil
  • 1 tsp salt

• STEP 7

  Preheat a large skillet over medium-high heat.

• STEP 8

  While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season cutlets with salt and pepper on both sides.

  • 1 ½ lb chicken breasts, boneless skinless
  • 1 tsp salt
  • ½ tsp black pepper

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken to the skillet and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove from heat.

  • 4 tsp extra virgin olive oil

• STEP 10

  Meanwhile, using a clean cutting board, peel, trim, and coarsely grate carrots; transfer to a large plate.

• STEP 11

  Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and add to the plate with the carrot.

• STEP 12

  Roughly chop pistachios.

  • ¼ cup pistachios, unsalted

• STEP 13

  Slice chicken into thin strips.

• STEP 14

  To serve, divide quinoa between bowls; top with chicken, carrots, kale, pickled radish, and pistachios. Drizzle with lemon-tahini sauce and enjoy!