sm-facebook sm-instagram sm-pinterest sm-youtube facebook pinterest twitter dots down-arrow profile right-arrow search veg tick label cross play mail googleplus tumblr linkedin basket comment loading saved saved-hover print cooking-time ready-in prep-time serves icon-cog icon-unsaved icon-add-to-mealplan

Roasted Chicken with Carrots and Quinoa

READY IN 15 min. SERVINGS 4

ASSEMBLY

STEP 1 Arrange 2 roasted chicken breasts on foil-lined baking sheet. Reheat in 400°F oven 12–14 min., until warm.

STEP 2 Meanwhile, finely chop ¼ cup parsley. Microwave 3 cups cooked quinoa 2 min., until hot. Microwave 4 cups roasted carrots 3 min., until hot. Thinly slice 1 green onion and toss with quinoa, along with salt.

STEP 3 Cut meat from bones of chicken breasts and thinly slice. Serve with carrots and quinoa. Top with ½ cup red pepper sauce. Garnish with parsley.


Tex-Mex White Bean Soup

READY IN 10 min. SERVINGS 4

ASSEMBLY

STEP 1 In medium pot, combine 2 cups roasted carrots, 2 cups garlicky white beans, 1½ cups frozen corn, 1½ cups cooked quinoa, 4 cups reduced-sodium vegetable broth, and 2 cups water. Season with salt and pepper.

STEP 2 Heat to boiling on high. Reduce heat and simmer 5 min., until hot, stirring often.

STEP 3 Peel and chop 1 avocado. Finely chop ½ cup cilantro. Stir 1 tbsp lime juice into soup. Serve soup topped with avocado, cilantro, and 1½ cups multigrain tortilla chips.


Chicken and Kale Salad with Almonds

READY IN 15 min. SERVINGS 4

ASSEMBLY

STEP 1 Halve 1 pint grape tomatoes. Finely chop ½ cup smoked almonds. Remove skin from 2 roasted chicken breasts. Shred chicken.

STEP 2 In large bowl, whisk ¼ cup red pepper sauce with ¼ cup mayonnaise and 1½ tbsp lemon juice.

STEP 3 Add 8 cups chopped kale or 1 (12 oz) pkg Nature’s Promise Organic Kale, tomatoes, chicken, and almonds. Season with salt and pepper and toss until well combined. Shave 2 oz Parmesan on top before serving.


Seared Shrimp with Romesco Sauce

READY IN 10 min. SERVINGS 4

ASSEMBLY

STEP 1 In food processor, pulse ¾ cup red pepper sauce, 1 tbsp sherry vinegar, and ½ cup smoked almonds until smooth.

STEP 2 Pat dry 1¼ lbs extra-large raw peeled and deveined shrimp with paper towels and season with salt and pepper. In 12-inch nonstick skillet, heat 2 tbsp olive oil on medium-high. Add shrimp in single layer. Cook 2 min. per side until golden brown (do not stir).

STEP 3 Meanwhile, in large microwave-safe bowl, place 1 (5 oz) bag spinach and top with 3 cups garlicky white beans. Cover with plastic wrap and microwave 5 min., until hot and spinach wilts. Stir to combine.

STEP 4 Serve shrimp over white bean mixture with red pepper sauce.

Loading linked items