Quinoa chicken with collards
0
- Prep Time10 min
- Total Time25 min
- Makes4 Servings
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 31g, Carbohydrates 26g, Fat 23g, Fibre 12g, Sodium 259mg.
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.
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