Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Active: 25 min Total: 1 hr
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Grilled Chicken:
  • Chicken breasts - 2 lbs , halved ((Enough for two nights))
  • Homemade French vinaigrette - 3 Tbsp + 3 Tbsp ((Ingredients listed separately))
French Vinaigrette (for two nights):
  • Shallot - 1/2 bulb , diced
  • Dijon mustard - 2 tsp
  • Honey - 1 Tbsp
  • Sherry or red wine vinegar - 3 Tbsp
  • Salad oil - 1/4 cup ((Mild oils like olive, grapeseed, and avocado work well))
Sauteed Chard and Farro:
  • Quinoa - 1 1/3 cups , uncooked ((Enough for two nights))
  • Garlic - 2 cloves , minced
  • Chard - 1 bunch , leaves peeled, stems chopped
  • Cooking oil - 1 Tbsp
  • Goat cheese (opt) - 2 oz
  • Lemon - 1/2 , juice of

Prep

  1. Make vinaigrette: This makes enough for tomorrow’s dinner. Dice shallots. Whisk with Dijon, honey, vinegar, and oil. Reserve half for tomorrow’s dinner. (Can be done 3 days ahead)
  2. Chicken - This makes enough for tomorrow’s dinner. Halve chicken breasts. Place into a container or Ziploc bag and coat chicken with first half of the vinaigrette. Tenderize with a fork or massage through bag to get the most out of your marinade. Marinade for at least 30 minutes, and ideally overnight. (Can be done up to 1 day ahead)
  3. Quinoa - This makes enough for tomorrow night. Combine quinoa with 2x the amount of water (or stock if your prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  4. Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. For oven: Preheat to 375F (191C) degrees. Get a rectangular baker out that can fit all the chicken. Heat skillet over medium-high heat. Sear chicken breasts on both sides until golden, ~3 minutes each side. Transfer to baker, add about ¼” (0.6 cm) inch of water to the pan, cover with foil and bake for 12 to 16 minutes, until chicken reaches 165F (74C) degrees.
  2. For grill: Preheat grill to 400F (204C) degrees, keeping one part on higher heat and another part on lower heat. Clean grates and add chicken pieces to higher heat part. Sear on both sides for 2 to 3 minutes and then move to lower heat. Close grill cover and cook until 165F (74C) degrees, about another 3 to 5 minutes. Since we halved the chicken, this should not take that long.
  3. While chicken is baking or grilling, return skillet back to the burner. Add oil for chard and then chard stems and garlic. Saute until stems are softened, ~3 minutes. Add chard leaves to the pan, as much as can fit. Saute until wilted and add more as room is made in the pan.
  4. Fold farro into chard leaves. Finish with goat cheese, lemon juice and season to taste with salt and pepper. If desired, you can give your saute a drizzle of good olive oil (not listed in ingredient list).
  5. Reserve half the chicken for tomorrow’s dinner. Drizzle second half of the vinaigrette over chicken. Enjoy chicken with chard and farro.

Reviews

Ratings


0 reviews