PREP:120 mins COOK:16 mins SERVINGS:2 CALORIES:914 Level:Easy

From your meal kit

1 lb Chicken Thigh
3 Tbsp Chipotle In Adobo
1 Tbsp Honey
6 cups Kale
1 Lemon
1 cup Quinoa
4 cloves Garlic

From your pantry

½ cup Olive Oil
1 Salt And Ground Black Pepper


Cooking Instructions



1. To make the marinade, combine ¼ cup of olive oil, 1 Tbsp honey, 2 garlic cloves, 3 Tbsp adobo sauce, salt and pepper in a baking dish or ziploc bag. Add 1lb chicken thighs to the marinade. Marinate for at least 2 hours.



2. Cook quinoa according to package instructions and set aside.



3. When the chicken has marinated for at least 2 hours, heat a nonstick skillet over medium high heat. Add olive oil and place chicken in the skillet. Cover and cook until chicken is cooked through, about 5 minute per side.



4. Remove chicken and add 1 Tbsp of olive oil and 2 cloves of minced garlic to the skillet. Cook garlic for about 2 minutes, then toss in chopped kale into the skillet. Cook for 2 minutes, until kale turns dark green. Pour ½ cup water over kale, cover, and reduce heat to medium-low. Cook for 6 minutes, stirring occasionally. Remove from heat and add salt and pepper.



5. To assemble the bowl: divide quinoa into 2 bowls, and top with kale and chicken.