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1001 8th Avenue null
PA, 18018
6108822356
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Recipe Details

Sauteed Kale & Tomato Topped Quinoa-Crusted Chicken
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Recipe - Price Rite of Bethlehem
4_26_April_WE_QuinoaCrustedChicken_600x405.jpg
Sauteed Kale & Tomato Topped Quinoa-Crusted Chicken
Prep Time30 Minutes
Servings4
Cook Time25 Minutes
0
Ingredients
2 Tbs olive oil
2 cups quinoa, rinsed and drained
1 container (32 oz.) no salt added vegetable stock
nonstick cooking spray
4 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp ground black pepper
2 large eggs
1 garlic clove, minced
1/2 cup thinly sliced red onion
1/2 cup drained no salt added canned diced tomatoes
6 cups baby kale or spinach
Directions
  • 1. In medium saucepot, heat 1 tablespoon oil over medium-high heat; add quinoa and cook 1 minute. Add stock; heat to a boil. Reduce heat to low; cover and cook 15 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; cool. Makes about 7 cups.
  • 2. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and pepper. Place 2 cups cooked quinoa in wide, shallow dish (cover and refrigerate remaining quinoa for remaining 2 recipes). In medium bowl, whisk eggs until frothy. Dip chicken in eggs, then in quinoa to coat; place on prepared pan, pressing more quinoa on chicken if necessary to coat. Bake 25 minutes or until golden brown and internal temperature reaches 165°.
  • 3. In large skillet, heat remaining 1 tablespoon oil over medium heat; add onion and cook 2 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add tomatoes; cook 2 minutes. Add kale and cook 2 minutes; stir in remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • 4. Serve chicken topped with tomato-kale mixture.
30 minutes
Prep Time
25 minutes
Cook Time
4
Servings
0
Calories

Shop Ingredients

Makes 4 servings
2 Tbs olive oil
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Celli Mediterranean Blend Extra Virgin Olive Oil, 33.8 Fluid Ounce
$3.99
$0.12/fl oz
2 cups quinoa, rinsed and drained
Not Available
1 container (32 oz.) no salt added vegetable stock
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Swanson® Vegetable Broth, 14.5 Ounce
$0.79
$0.05/oz
nonstick cooking spray
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Pam Baking Cooking Spray, 5 Ounce
$2.69
$0.54/oz
4 boneless, skinless chicken breasts
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Perdue Perfect Portions Boneless Chicken Breast All Natural, 24 Ounce
$6.99
$0.29/oz
1/2 tsp salt
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PriceRite Iodized Salt, 26 Ounce
$0.49
$0.02/oz
1/2 tsp ground black pepper
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Badia Black Pepper - Grinder, 2.5 Ounce
$2.49
$1.00/oz
2 large eggs
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Bowl & Basket Eggs Fresh White Large, 30 Each
$3.59
$0.12 each
1 garlic clove, minced
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Fresh Garlic, 4 Ounce
$3.49 avg/ea
1/2 cup thinly sliced red onion
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Red Onion 1 ct, 10 Ounce
$0.89 avg/ea
1/2 cup drained no salt added canned diced tomatoes
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Tuttorosso Diced Tomatoes, 28 Ounce
$0.99
$0.04/oz
6 cups baby kale or spinach
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Bowl & Basket Baby Spinach, 5 Ounce
$1.99
$0.40/oz

Directions

  • 1. In medium saucepot, heat 1 tablespoon oil over medium-high heat; add quinoa and cook 1 minute. Add stock; heat to a boil. Reduce heat to low; cover and cook 15 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; cool. Makes about 7 cups.
  • 2. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and pepper. Place 2 cups cooked quinoa in wide, shallow dish (cover and refrigerate remaining quinoa for remaining 2 recipes). In medium bowl, whisk eggs until frothy. Dip chicken in eggs, then in quinoa to coat; place on prepared pan, pressing more quinoa on chicken if necessary to coat. Bake 25 minutes or until golden brown and internal temperature reaches 165°.
  • 3. In large skillet, heat remaining 1 tablespoon oil over medium heat; add onion and cook 2 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add tomatoes; cook 2 minutes. Add kale and cook 2 minutes; stir in remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.
  • 4. Serve chicken topped with tomato-kale mixture.