Meal Kit

Chicken Quinoa Pilaf

With Oven-Roasted Chicken and Garden Vegetables

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This is a meal that eats like a savory pilaf, but nourishes like a salad. Quinoa, the protein-packed wonder grain, mingles with arugula, the spicy, antioxidant-rich leafy green, to provide a bed for tender chicken. When paired with a chilled glass of white wine, this makes a perfect light, but filling dinner or next-day lunch.

In Your Box (serves 2)

  • 4 oz. Cherry Tomatoes
  • 4 Garlic Cloves
  • 4 Green Onions
  • 2 Celery
  • 2 Boneless Skinless Chicken Breasts
  • 2 Vegetable Bouillon Cube
  • 2½ oz. Matchstick Carrots
  • 1 cup Quinoa
  • 1½ oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Halve cherry tomatoes. Thinly sliver garlic. Thinly slice green onions on a bias (angle). Cut celery ribs in half, then chop sliced halves into ¼" pieces. Rinse chicken breasts and pat dry.

  2. 2

    Cook the Chicken

    Place the chicken breasts on a baking sheet. Drizzle the chicken with one 1 tsp. olive oil and season with a pinch of salt and pepper. Bake chicken for 12-16 minutes, or until internal temperature reaches 165 degrees. When chicken is cooked, cool and slice into thin ¼" strips. Set aside.

  3. 3

    Prepare the Stock

    Place 1½ cups of water in a medium pot. Bring water to a simmer and add the bouillon cubes. Whisk until cubes are dissolved. Remove from heat.

  4. 4

    Saute the Vegetables and Quinoa

    In a large pan, warm 2 Tbsp. olive oil, garlic, celery, carrot shreds, and green onions (reserving a pinch for garnish) over medium-high heat. When vegetables are translucent, add quinoa and stir until coated with oil, about 1 minute. Add the broth and bring to a boil. Cover the pot, reduce heat, and simmer until almost all broth is absorbed and quinoa is cooked, about 10 minutes.

  5. 5

    Assemble the Pilaf

    When quinoa is cooked, stir in the cherry tomatoes, chicken, and baby arugula. Mix and add salt and pepper to taste. Place back on stove over low heat to warm before serving.

  6. 6

    Plate the Dish

    Compose a mound of pilaf in the center of a plate or bowl, ensuring equal amounts of chicken and vegetables on each plate. Garnish with reserved green onions and freshly cracked pepper.

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