From Blue Apron
1. Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the chicken quarters from the refrigerator to bring to room temperature. Roughly chop the cherries and pistachios. Pick the parsley leaves off the stems. Discard the stems and roughly chop the leaves. Peel and mince the garlic and shallot.
2. Cook the quinoa:
Once the water is boiling, add the quinoa and cook 11 to 13 minutes, or until tender. Drain thoroughly and set aside.
3. Cook the chicken:
While the quinoa continues to cook, season the chicken with salt and pepper. In the same pan used to toast the nuts, heat 2 teaspoons of olive oil on medium until hot. Add the chicken to the pan, skin side down, and cook 13 to 15 minutes per side, or until the skin is browned and the chicken is cooked through—the juices should run clear. (Cooking time may vary depending on the thickness of your chicken.) Loosely cover the pan with aluminum foil to help the chicken cook faster. Transfer the chicken to a plate, leaving any drippings in the pan. Loosely cover the plate with aluminum foil to keep warm.
4. Make the quinoa salad:
To the pan with the chicken drippings, add 1 teaspoon of olive oil and heat on medium until hot. Add the chopped shallot and garlic and cook 30 seconds, or until fragrant, stirring frequently. Add the spinach and season with salt and pepper. Cook 1 to 2 minutes, or until wilted. Stir in the chopped cherries, cooked quinoa and half of the parsley. Season with salt and pepper to taste and cook 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat.
5. Plate your dish:
Divide the quinoa salad between 2 plates and top each with 1 chicken quarter. Garnish with the feta cheese and remaining parsley. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (367g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 614 | ||
Calories from Fat: 369 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.1g | 55 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 197.7mg | 61 % | |
Sodium 538.8mg | 19 % | |
Potassium 974.3mg | 26 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 8.2g | ||
Protein 49.8g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 614
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