Chicken Quinoa Bowl with Kale, Pickled Radish & Lemon-Tahini Sauce
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 mediumcarrots
- 1 ½ lbchicken breasts, boneless skinless
- 16 fl ozchicken or vegetable broth
- 2 clovesgarlic
- 1 bunchkale
- 1lemon
- ¼ cuppistachios, unsalted
- 1 cupquinoa
- 1 bunchradish
- apple cider vinegar
- black pepper
- brown sugar
- extra virgin olive oil
- salt
- tahini
Cookware
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 627
- Protein
- 53g
- Carbs
- 46g
- Fat
- 27g
- Fiber
- 8g
- Sodium
- 197mg
Method
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