Quinoa chicken with collards
Photo by Erik Putz
Ingredients
-
12 cups
shredded
collard greens
, about 2 small bunches
-
1 tbsp
Dijon
mustard
-
1 tbsp
honey
-
1 tbsp
water
-
1 cup
puffed
quinoa
-
1/2 cup
chia seeds
-
400 g
chicken tenders
-
4 tbsp
canola oil
-
2
garlic cloves
, minced
-
1/4 tsp
hot-red-chili-flakes
-
1/4 tsp
salt
Instructions
- BOIL a large pot of water. Add collard greens (2 small bunches) and cook 10 min. Drain and rinse under cold running water. Squeeze out excess water. Set aside.
- STIR Dijon with honey and water in a medium bowl. Combine puffed quinoa with chia seeds on a large plate. Dip chicken tenders in Dijon mixture, then press into quinoa mixture, coating all sides.
- HEAT a large non-stick frying pan over medium. Add 2 tbsp canola oil, then chicken. Cook until lightly browned and cooked through, 2 to 3 min per side. Add 2 more tbsp oil to same pan set over medium. Add garlic cloves and hot-red-chili flakes and cook 1 min. Add greens and salt. Stir until warm, about 2 min.
Trend alert: Chia
A Mexican seed, chia is packed with omega-3 fatty acids, protein and fibre.
Nutrition (per serving)
- Calories
- 422,
- Protein
- 31 g,
- Carbohydrates
- 26 g,
- Fat
- 23 g,
- Fibre
- 12 g,
- Sodium
- 259 mg.
- Excellent source of
- Vitamin A
Wine Pairings
A special Sicilian
This bottle deserves your attention. Its freshness, which lifts the nose and gives the wine a crisp finish, makes it hard to resist a second glass, especially when paired with this chicken dish.
Our pick: Cusumano Jalé Chardonnay, Italy, $20.
