Sautéed Kale & Tomato Topped Quinoa-Crusted Chicken
Sauteed Kale Tomato-Topped Quinoa-Crusted Chicken: Elevate your dinner with this nutritious recipe featuring sautéed kale and quinoa-crusted chicken.
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Saucepan
- Fork
- Dish
- Baking sheet
- Paper towel
- Mixing bowl
- Whisk
- Skillet
- Measuring spoon
- Spoon
Ingredients
- 1 tbsp olive oil
- 1 tsp olive oil
- ⅔ cup dry quinoa, rinsed and drained
- 1 ⅓ cups no salt added vegetable stock
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 large eggs
- 1 garlic clove, minced
- ½ cup thinly sliced red onion
- ½ cup drained no salt added canned diced tomatoes
- 6 cups baby kale or spinach
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