chicken with roasted grapes / kasha pilaf / lemon-caper dressed greens

chicken with roasted grapes / kasha pilaf / lemon-caper dressed greens

Contents of your meal kit:

chopped onion
stock base
lemon-caper vinaigrette base
mixed greens
balsamic vinegar

Cookware needed: foil-lined baking sheet, small or medium saucepan, medium or large skillet, salad bowl

Finishing steps:

  1. Preheat your oven’s broiler. Slice radish and set aside. Pull grapes from the stems and toss with a little olive oil on a foil-lined baking sheet. Season with salt & pepper and broil 10 minutes, or until grapes begin to burst/soften.
  2. Measure water as indicated in notes below. Toast kasha in a dry saucepan over med-high heat, stirring constantly. When grains begin to darken and smell nutty, add a small amount of oil and the chopped onion. Saute 2-3 minutes or until onion is softened, then add stock base and water. Bring to a boil.  Cover and reduce heat to low.  Simmer about 10 minutes or until liquid is absorbed and grains are tender.  Then, keeping the lid on remove from heat and let sit 5 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while kasha is cooking.
  3. 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.
  4. 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 and sliced radish. Toss gently and season with salt & pepper to taste.
  5. When chicken is done, add grapes to the skillet along with balsamic vinegar and butter. Simmer until syrupy.
  6. Slice chicken before serving and divide between plates. Top each serving with grapes and balsamic sauce. Enjoy kasha pilaf and lemon-caper dressed greens on the side.

Notes: When recipe calls for water use 2/3 cup for 2 portions, 1 1/3 cups for 4 portions, or 2 cups for 6 portions.