GRILLED CHICKEN WITH KALE & TARRAGON QUINOA | Steve's Suppers
Recipe Information
Grilled Chicken with Kale & Tarragon Quinoa
Cultural Context
Originating from the health-conscious culinary scene in the United States, Grilled Chicken with Kale & Tarragon Quinoa embodies the trend of incorporating nutritious ingredients into everyday meals. This dish highlights the versatility of quinoa and the vibrant flavors of fresh herbs, making it a popular choice for those seeking a balanced diet. Today, variations abound, with many opting for different proteins or grains, reflecting personal tastes and dietary preferences.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
Slice the onion and leek.
In a pan, add olive oil, then add the sliced onion and leek with a pinch of salt.
Sauté the onion and leek for about 5 minutes.
Add whole garlic cloves to the pan and stir to perfume the mixture.
Transfer the cooked onion and leek to a blender.
Pull the leaves off the kale, discarding the stems, and add them to the blender.
Add an assortment of cashew nuts and walnuts to the blender.
Add tarragon to the blender.
Pour olive oil into the blender and blend until desired consistency is achieved.
Add lemon juice and grated parmesan cheese to the blender and blend again.
Optionally, blanch the kale before adding it to the blender for a different texture.
Prepare mini roast potatoes by adding them to a tray with olive oil, sea salt, and pepper, and mix them.
Roast the potatoes at 375°F until golden brown.
Wash the quinoa thoroughly before cooking.
In a pan, add olive oil and the washed quinoa, cooking it on low heat for about 5 minutes.
Add homemade chicken stock (or water) to the quinoa and a bit of smoked paprika.
Bring the quinoa to a boil, then reduce to a simmer, cover, and cook for about 15 minutes.
Season the chicken breast with salt and rub with olive oil.
Grill the chicken to get grill marks, then transfer it to the oven at 350°F for 20 minutes.
Once the chicken and potatoes are done, prepare a fried egg.
In a bowl, add some quinoa and mix in the kale and tarragon pesto.
Plate the quinoa with kale pesto, crispy potatoes, grilled chicken, and top with a fried egg.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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