Contents of your meal kit:
chicken cutlets
grapes
kasha
diced onion
stock base
balsamic vinegar
butter
lemon caper vinaigrette base
garden mix
Equipment needed: baking sheet, saucepan, skillet, salad bowl
Finishing steps:
- Preheat your ovens broiler. Pick grapes off of the stems and toss with a small amount of olive oil, salt & pepper on a foil-lined baking sheet. Broil 5-10 minutes, or until the grapes burst/soften.
- Meanwhile, toast kasha over med-high heat, stirring constantly, until it darkens and starts to smell nutty (2-3 minutes). Add 1-2 tablespoons of oil, heat for a few seconds, and then add onion and sauté 3 minutes. Add stock base and water (see note), stir to combine. Bring to a simmer, cover, reduce heat to low and cook about 10-12 minutes, until kasha is tender. Drain if necessary. Fluff with a fork before serving and season with salt & pepper to taste.
- Heat a small amount of oil in a skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. Add roasted grapes to pan along with balsamic vinegar and a pat of butter (optional). Continue cooking until syrupy.
- Pour lemon caper vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
- Serve chicken over kasha pilaf, and make sure not to miss a drop of that pan sauce!
Notes:
- When recipe calls for water, use the following: 2/3 cup for 2 portions, 1 1/3 cups for 4 portions, 2 cups for 6 portions
- Kasha is whole-grain buckwheat. It’s gluten free, and something new to try. Tell us what you think!