Express
Kroger Health Chimichurri Chicken and Quinoa Spinach Salad with Walnuts and Pears
stovetop cooking
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts)
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
- 1 Pear
- 1 Lemon
- 4 oz. Cooked Tri-Color Quinoa
- 2 oz. Baby Spinach
- 2 oz. Chimichurri
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1 oz. Walnut Halves
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.
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Nutrition (per serving) N3DNEAqj
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Calories520
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Carbohydrates34g
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Net Carbs26g
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Fat25g
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Protein45g
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Sodium640mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Medium Non-Stick Pans
- 1 Mixing Bowl
Before You Cook
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
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1 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. -
2 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. -
3 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. -
4 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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