Contents of your meal kit:
chicken
rainbow chard
shallot
tomatoes
curry powder
lentils
red wine vinaigrette
spring herb salad mix
Cookware needed: medium or large saucepan with lid, salad bowl
Finishing steps:
- Rinse rainbow chard thoroughly. Trim the stems from the leaves, and set aside. Slice leaves into 1/3-inch ribbons. Cut stems into 1/3-inch pieces and keep separate. Finely mince shallot.
- Heat a small amount of oil in the bottom of a saucepan over med-high heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken, and cook 2-3 minutes per side to brown the meat. Transfer to a plate.
- Add shallots to hot saucepan, season with salt & pepper, and sauté 1-2 minutes, stirring occasionally. Add tomatoes and their liquid, chard stems, and curry powder. Season with salt & pepper and cook another 1-2 minutes.
- Add water (see note below) and lentils. Bring to a boil over high heat, add chicken back to the saucepan, cover and reduce heat to low. Simmer 10-12 minutes, or until lentils are tender and chicken is cooked through.
- Next, add chard greens, cover and continue to cook 3 minutes.
- Meanwhile, pour 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.
- Slice or shred chicken before serving. Divide chicken & lentils between serving bowls. Enjoy salad on the side.
Note: When recipe calls for water add: 1 ½ cups for 2 portions, 3 cups for 4 portions, 4 ½ cups for 6 portions.