Chicken Recipe
grilled chicken, ancient grains, kale, citrus teriyaki glaze, micro greens
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Ingredients
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Grilled Chicken
Ancient Grains
Kale Salad
Citrus Teriyaki Glaze
Garnish
Method
Grilled Chicken
- 1
Prepare the Chicken
Preheat your grill to medium-high heat. In a bowl, mix olive oil, garlic powder, salt, and black pepper. Rub this mixture onto the chicken breasts.
- 2
Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest.
Ancient Grains
- 3
Kale Salad
- 4
Prepare the Kale
In a large bowl, combine kale, olive oil, lemon juice, salt, and black pepper. Massage the kale with your hands for about 2-3 minutes to soften it.
Citrus Teriyaki Glaze
- 5
Make the Glaze
In a small saucepan, combine soy sauce, honey, orange juice, and grated ginger. In a separate small bowl, mix cornstarch and water until smooth. Add this mixture to the saucepan.
- 6
Cook the Glaze
Heat the saucepan over medium heat, stirring constantly until the glaze thickens, about 3-5 minutes. Remove from heat.
Assembly
- 7
Plate the Dish
On a serving plate, create a bed of quinoa, top with the massaged kale, sliced grilled chicken, and drizzle with the citrus teriyaki glaze. Garnish with micro greens.
