Meal Kit
Kroger Health Walnut-Crusted Chicken
with lemon kale salad and apples
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk, Eggs, Soy
Chef
Sarah Thomsen
In Your Box (serves 2)
- 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
- 8 oz. Kale
- 1 Fuji Apple
- ¾ cup Quinoa
- 1 Lemon
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0.84 oz. Mayonnaise
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½ fl. oz. Basil Pesto Aioli
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½ oz. Walnut Halves
- ¼ oz. Dijon Mustard
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) oPN2oaPX
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Calories690
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Carbohydrates66g
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Net Carbs56g
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Fat24g
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Protein53g
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Sodium360mg
Recipe Steps
You Will Need
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 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 Cook the Quinoa
Add quinoa and 11/2 cups water to medium pot over medium-high heat and bring to a boil.
Once boiling, decrease heat to medium and cook until no water remains, 16-20 minutes. Set aside to cool.While quinoa cooks, prepare the ingredients. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Coarsely chop walnuts.Quarter apple and remove core. Cut into 1/2" slices. Pat chicken dry. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and spray with cooking spray.
Add chicken to hot pan and cook until browned, 2-3 minutes on one side.Flip chicken and carefully top with mayonnaise, mustard, and chopped walnuts.Cook until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. -
4 Make Salad and Finish Dish
Add kale, quinoa, 1 Tbsp. lemon juice, basil pesto aioli, and apple slices to a mixing bowl and toss to combine.
Plate dish as pictured on front of card. Bon appétit!
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