Sally's Recipe Of The Week: Stove Top Chicken With Quinoa and Kale

Stove Top Chicken Thighs (or Breast) and Quinoa and Kale

Something a little different this week. I'm making this recipe on Facebook Live at 3pm today, Thursday. Since most of us are making more meals at home than ever before, including me, I'm looking for ways to make quick meals with some staples you may already have or some stuff to think about picking up the next time you go to the store. Remember lots of this stuff can be swapped out for other things. Kids don't like quinoa or kale, switch it out for rice and beans or peas and carrots. Use what you have and what you and your family like. I did not shop for this dish. I challenged myself to look and see what I had and how I could work with it. Like many of us I want to limit my trips to the store and stay home!

I hope you find this helpful and tasty! Take care of yourself and you family. Talk to you soon!


For the Quinoa, Kale Base: Here is what you will need:

1 10 oz bag of frozen Quinoa and Kale(can use other frozen rice/vegetable combinations)

1 cup small diced Acorn Squash(can use butternut squash, carrots, potatoes, etc)

1 Poblano pepper cut into small dice (can use bell pepper, any color)

2 cloves garlic minced (there is garlic in the chicken so if you want to skip that’s fine)

1 – 2 cups sliced Brussel sprouts (can use spinach or any leafy green you like)

Olive oil, salt and pepper

splash of low sodium chicken broth, if needed


Heat about 1 TBS of oil in a pan. Saute the squash, onion and poblano until turning soft. Add in the garlic and Brussel sprouts, season with salt and pepper and cook down.Add in a splash of broth if it’s getting dry. You don’t want the garlic to burn.Cook the frozen quinoa and kale in the microwave according to package directions.Turn down the heat to the pan and keep the quinoa in package until ready to use.

For the chicken: Here is what you will need:

1 1/2 tablespoons olive oil

A about 6 boneless skinless chicken thighs (you can also use chicken breasts)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

½ tsp salt

¼ to ½ tsp fresh ground pepper

1 tablespoon butter

2 cloves garlic, minced

1/2 cup low sodium chicken broth 

fresh chopped parsley for garnish


Heat oil in a large skillet over medium heat.Trim excess fat from chicken. Season chicken thighs with onion powder, garlic powder, chili powder, salt, and pepper.

Add seasoned chicken thighs to the skillet, smooth side down; cook for 5 minutes or until you can easily flip over the chicken. Flip and continue to cook for 6 to 7 more minutes, or until no longer pink.

Add butter and minced garlic; cook for about 30 seconds or until fragrant. Add chicken broth and stir around to scrape up the brown bits on the bottom of the pan.

Continue to cook for 1 minute. If you want you can remove chicken from pan and add a little extra butter and broth and make a pan sauce.

Place the quinoa mixture on the plate and top with chicken and sauce from bottom of pan. Garnish with fresh chopped parsley and enjoy.

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