Chicken & Kale Bowl with Maple-Mustard Sauce.



olive oil
diced chicken
black pepper
1 cup white quinoa, rinsed
bunch of kale
3 tbsp mustard of your choice
2 tbsp maple syrup
1 lemon juiced and zested
1/3 cup dried goji berries

Jam-packed with super foods and healthy things – i love this dish because is super easy and mega tasty!

Heat oil in a large pan. Add chicken, season with salt & pepper and cook until beggining to brown. Stir in quinoa, 2 cups of water and a little more salt.In a large skillet or sauté pan on medium-high, heat 2 tsp oil. Increase heat to high, cover and bring to a boil. Once boiling, reduce heat to medium and simmer, covered, stirring occasionally, for about 15 minutes.

Stem your kale and chop into bite sized pieces. Add about half of kale and cover skillet to let it wilt slightly, about 1 minute. Add remaining half of kale and stir to combine. Cover and simmer until kale is tender and liquid is absorbed, this should take about 5 minutes – then remove from heat.

Whisk or blend together mustard, maple syrup, lemon juice and remaining 3 tsp oil. To skillet, add about half of mustard sauce, a sprinkling of lemon zest and the goji berries – stir to combine. Serve and drizzle with remaining sauce.



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