Chicken and Leek Quinoa

Ingredients

• 1 tbsp butter

• 12 ozs Chicken Thighs (boneless, skinless, cut into 1-inch pieces)

• 1 Leeks (large, white and most green parts, trimmed, sliced)

• Sea Salt & Black Pepper (to taste)

• 1 Garlic (clove, finely chopped)

• 1 tsp Dried Rosemary

• 1/2 cup Quinoa (dry, rinsed)

• 1 1/2 cups Water

• 1 cup Baby Kale (chopped)

Directions

1. Melt the butter in a non-stick pan over medium heat. Add the chicken and the leeks and cook for four minutes, stirring occasionally. Season with salt and pepper.

2. Add the garlic and rosemary and cook for one more minute.

3. Add the quinoa and the water, stir well, and bring to a boil. Cover, reduce the heat to low and simmer for 12 to 15 minutes.

4. Add the kale and stir. Season to taste if desired. Divide evenly between plates and enjoy!

Notes

• Leftovers

• Refrigerate in an airtight container for up to four days.

• Serving Size

• One serving equals approximately two cups.

• More Flavor

• Add more vegetables. Use spinach in place of kale.