November 22

Roast Chicken Over Curry Quinoa Salad

This recipe was another great find from the FreshBox meal service. We enjoy it so much that we decided to hang on to it. 

Roast Chicken Over Curry Quinoa Salad

Servings 3 servings


  • 2 Chicken breasts
  • 1/2 cup Quinoa
  • 1 bunch Kale
  • 1/2 Cucumber
  • 1 Persimmon
  • 1 bunch Dill
  • 1/4 tsp Curry Powder
  • Olive oil
  • Black pepper


  • Rinse your produce well under cold water. Remove the rib from the kale leaves and discard. Tear the leaves into large pieces. Bring large pot of salted water to a boil. Cook the kale leaves for 2-3 minutes. Drain well and set aside.
  • In a separate pot, combine the quinoa with 1 cup of water, curry, and salt. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. Fluff with a fork and set aside. Set oven to a broil at 500 degrees of highest temp.
  • Trim the top off the persimmon and dice it into bit size pieces. Toss with 1 tsp of oil and spread on a lined tray. Broil for 10 minutes or until just soft. Cut the cucumber into bite size pieces. Finely chop 1 tbsp of dill
  • Toss together the quinoa, kale, persimmons, cucumbers, and dill in a bowl. Taste to check seasoning, add salt and pepper if needed, if it’s dry add some oil.
  • Season your chicken with salt and pepper. Broil the chicken for 4 minutes on each side. Serve hot with the curried quinoa salad and enjoy!


Original recipe: FreshBox meal recipe
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Posted November 22, 2018 by Food.PWWF in category "Curry", "Dinner", "Lunch", "Main Dish", "Salad

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