3 oz. Chicken Stock
½ Cup Kale – washed and prepped
½ oz. Carrots – julienned
8 fl oz. Cooked Quinoa
4 ½ oz. Chicken breast strips, cooked
1 fl oz. Saratoga lemon dressing
¼ oz. Feta cheese crumbles
½ oz. House roasted tomatoes, diced
1 fl oz. Basil pesto dressing
1 tsp. Herb mix
2 Lemon wedges
1. Combine 2 oz chicken stock with ½ cup of washed, cut kale and ½ oz of carrot match sticks in an omelet pan. Top with cooked quinoa. Sauté, over medium-high heat for 3 minutes.
2. In a sauté pan, heat chicken with 1 oz of chicken stock until chicken stock has evaporated. Add feta and tomatoes.
3. Place quinoa mixture into a warm bowl. Add sautéed chicken, feta and tomatoes on top of the quinoa.
4. Zig zag basil pesto dressing over entire build and garnish with herbs and lemon wedges.
Presented by: Kevin Hall, First Watch