Contents of your meal kit:
chicken breast
black bean patty mixture
romaine hearts
roma tomato
onion & bell pepper mix
cilantro
pickled jalapeno
lime
corn
popped quinoa
cilantro yogurt
Equipment needed: mixing bowl, grill or grill pan (see notes), shallow dish, medium or large nonstick skillet
Finishing steps:
- Slice romaine hearts in half lengthwise. Rinse well, and then place cut side down on a towel to drain.
- Dice tomato and place in a mixing bowl with the onion & bell pepper mix. Roughly chop cilantro leaves and as much jalapeno as you’d like, add to the bowl. Give it a good squeeze of lime, season with salt & pepper. Set aside.
- Preheat a grill or grill pan to med-high heat. Brush the corn, and the cut side of romaine with a little olive oil and sprinkle with salt & pepper. Pat chicken dry and season with salt & pepper.
- Grill corn until all sides have some grill marks, and set aside. Grill chicken about 5 minutes per side or until cooked through. Finally, grill romaine cut side down, until slightly wilted and you have some nice grill marks. Transfer to serving plates. When corn is cool enough to handle use a sharp knife and carefully slice lengthwise between the kernels and cob, removing just the kernels. Add to bowl with the other relish ingredients. Stir to combine.
- Place popped quinoa in a shallow dish, and use a ¼ cup measure to scoop and form patties of the black bean mixture, about 2 patties per person. Lightly press both sides of each patty into the popped quinoa and set aside.
- Heat enough oil to coat the bottom of a medium or large nonstick skillet over med-high heat. When oil is hot, add black bean patties. Cook, turning once, 2-4 minutes per side, or until crispy on the exterior and heated through.
- Serve black bean patties and grilled chicken with the grilled romaine, and top the plates with plenty of the corn relish. Add a dollop of cilantro yogurt to finish. Enjoy!
Notes:
- Don’t have an outdoor grill, or grill pan? Use a skillet (cast iron, or nonstick) or your oven’s broiler instead.
- Grilling romaine gives it a great smoky flavor, and brings out the sweetness of this lettuce. If you prefer not to serve whole, you can cut into bite size pieces before serving.