This is the first meal I've cooked in a few weeks and I was practically salivating while it was on the stove top! I paired my new favorite cut of meat, chicken thighs, with a black beans and stirred up a quick kale+quinoa salad to go along with it.
The prep time for this meal varies. I chose to marinate my chicken for three days in order to heighten the flavor! Cook time is about 75 minutes if pan broiling, but you can cook the chicken however you'd like. I steamed one cup of kale, one box of Near East Rosemary & Olive Oil quinoa, and warmed my (canned) black beans in the microwave for about 45 seconds before plating.
I decided to pan broil my four chicken thighs instead of broiling them in the oven. Simply add a bit of olive oil to a skillet on medium to high heat. Place your chicken in and let cook for about 10 minutes uncovered. After 10 minutes, I turned them over, covered with a top and let cook/simmer for 30 minutes, turning every 15 minutes. All in all, I let my chicken cook for about 60-75 minutes, covered on medium heat. Cook quinoa according to instruction and steam kale for about 10 minutes max on low to medium heat.
To make the salad, simply toss the steamed kale in a bowl with a bit of olive oil, crushed red pepper (for a little heat-- but it's totally optional) and about 3/4 cup of quinoa. Mix together well. This should be more than enough for a single serving during dinner!
This recipe, like most that I throw together, is fairly simple and open to your own interpretation! Cook your chicken however you'd like, add extra veggies to the salad, and choose whatever other side you'd like. Enjoy!
Hello, I'm Margo
I'm 24 years young and taking one day at a time! Sharing my growing faith, evolving style, favorite recipes, and exciting travels with you through my blog, Simply Monday Musings.
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