Green Chik'n

Heat a large skillet or pan on high heat, and then add some extra virgin olive 🫒 oil and heat as well.


After a minute or so add:


1 Gardein chick’n scallopini cutlet, still frozen

2 cups of shredded kale

1/4 cup chopped fennel

2 thinly sliced radishes

1/8 cup pea shoots*

1/8 cup daikon radish micro greens*

Cook for a couple of minutes, stirring occasionally. Flip the chick’n and cook for a couple more minutes until it cuts easily (still in the pan) with your spatula.


Once the greens start to melt and crisp, add a pinch of pink Himalayan sea salt and a 1/2 tsp red pepper flakes and combine.


Mix in 2 servings hot quinoa pasta and drizzle with a little more oil to finish. Serve immediately.



*As these ingredients are hard to find, you can choose other herbs like chives or finely chopped arugula.

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