Contents of your meal kit:
lemon-caper vinaigrette base
Cookware needed: foil-lined baking sheet, small or medium saucepan, medium or large skillet, salad bowl
- 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.
- 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.
- 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.
- 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.
- When chicken is done, add grapes to the skillet along with balsamic vinegar and butter. Simmer until syrupy.
- 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.