Contents of your meal kit:
chicken breast
freekeh (see note)
broccoli
lemon vinaigrette base
tomatoes
basil
italian seasoning blend
Cookware needed: small or medium saucepan with lid, medium or large nonstick skillet with lid, salad bowl
Finishing steps:
- Measure water for freekeh (see note): 2 cups for 2 portions, 4 cups for 4 portions, and 6 cups for 6 portions.
- Heat a small amount of oil in a saucepan over med-high heat. When oil is hot add freekeh and toast grains, stirring frequently, about 30 seconds. Add water (previously measured) and bring to a boil. Cover, reduce heat to low and continue cooking 20-25 minutes. When freekeh is done it will be tender but still has a bite similar to al dente pasta. Drain any excess cooking water using a fine strainer.
- While freekeh is cooking, place broccoli in the bottom of nonstick skillet along with 2-3 tablespoons of water. Cover, turn heat to high, and steam 3-5 minutes, or until tender to your liking. Season to taste with salt & pepper.
- Meanwhile, pour vinaigrette base into the bottom of your salad bowl. Cut tomatoes in half and add to salad bowl. Pick leaves from basil, roughly chop, and add to salad bowl.
- When broccoli is done, transfer to the salad bowl with the dressing and wipe out skillet. Season chicken with italian seasoning blend, salt & pepper. Add a small amount of oil to the skillet, and heat again over medium heat. When oil is hot, cook chicken about 5 minutes per side or until cooked through.
- When freekeh has finished cooking, add to the salad bowl with the broccoli and tomatoes and drizzle with olive oil. Toss to combine, then taste and season with salt & pepper, as desired.
- Slice chicken. Divide tomato, broccoli, & freekeh salad between plates and top with chicken.
Notes: For customers requesting gluten-free and grain-free preparations, you will receive arugula instead of freekeh. Skip steps 1 & 2 for cooking freekeh and toss arugula with broccoli and tomatoes in Step 6.