Kroger Health Chimichurri Chicken and Quinoa Spinach Salad with Walnuts and Pears
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
Antibiotic-Free Boneless Skinless Chicken Breasts
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
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
Prepare the Ingredients
Halve pear lengthwise, core, and cut into 1/8" slices.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Pat chicken breasts dry, and season both sides with a pinch of salt.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a cutting board and tent with foil.
While chicken cooks, cook pears.
Cook the Pears
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add pears to hot pan and cook undisturbed until they begin to brown, 1-2 minutes.
Add enough water to cover pears. Bring to a boil.
Once boiling, reduce to a simmer. Cook until cooked through, 3-5 minutes.
Remove from burner and drain off excess water.
Make Salad and Finish Dish
Cut chicken into 1" slices.
Tear spinach into smaller pieces.
In a mixing bowl, combine chimichurri and 2 tsp lemon juice. Add chicken, pears, quinoa, and spinach. Toss or gently stir to combine.
Plate dish as pictured on front of card, garnishing with walnuts. Squeeze lemon wedges over to taste. Bon appétit!
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