Skillet Chicken with Salsa and Chard
over quinoa

Name: Skillet Chicken with Salsa and Chard
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 3 cloves Garlic, minced; 2 bunches Chard, any type, chopped, leaves and stems separate (this may seem like a lot, but it will cook down); 1 1/2 lbs Chicken thighs, boneless & skinless (Feel free to use breasts if you prefer white meat); 1 tsp Garlic powder; 1 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Salsa, store-bought (choose your fave); 1/2 Limes, juice of; 1/4 cup Sour cream (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

A little salsa adds a lot of flavor to this simple skillet chicken dinner. A version of this classic dish first made its debut to our meal plan service back in March 2014.

Ingredients

Metric

Servings:

Quinoa:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups

Skillet Chicken with Salsa and Chard:

Garlic - 3 cloves , minced
Chard, any type - 2 bunches , chopped, leaves and stems separate (this may seem like a lot, but it will cook down)
Chicken thighs, boneless & skinless - 1 1/2 lbs (Feel free to use breasts if you prefer white meat)
Garlic powder - 1 tsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Salsa, store-bought - 1/2 cup (choose your fave)
Limes - 1/2 , juice of
Sour cream (opt) - 1/4 cup

Prep

Quinoa - Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)
Chicken - Season chicken with garlic powder and some salt and pepper. Tenderize. (Can be done up to 1 day ahead)

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Make

Heat a skillet over medium-high heat. Add first part of oil and then chicken thighs. Sear on both sides for 2 to 3 minutes, until golden brown (but not cooked all the way through). Remove from pan and set aside.
Return skillet to heat and add second part of oil. Toss in garlic and chard stems with a dash of salt and saute until softened, ~3 minutes. Add in chard leaves and saute until slightly wilted.
Return chicken to skillet, nestling into chard leaves. Top with salsa, cover with foil, and lower heat to medium. Cook until chicken reaches an internal temperature of 160F / 74C degrees, another 3 to 5 minutes. Finish with lime juice.
If quinoa was made ahead, reheat in the microwave.
Serve chicken and chard over quinoa with sour cream on top. Enjoy!

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