Thursday, February 19, 2015

Chicken Vitellus

This challenge could not come at a better time. We all try to eat better as a new year rolls around. I’ve made it my mission to eat healthy all year, but then there are donuts. I mean Krispy Kreme is just heaven to taste buds. Right? Not so much to your hips and arteries. Right?

I love this challenge because it gave me the opportunity to come up with a dish that I could make again and again while continuing to eat healthy and starting the year off with a new, fresh recipe. This recipe is found in Huckleberry. It doesn’t originally have meat in it, but I knew Bilinski’s Organic Kale Balsamic Chicken Sausage would be the perfect, healthy addition.

I had never had quinoa. I love it! I can’t believe I went this long with never having it before. The texture of this meal was great with the Bilinski’s Organic Kale Balsamic Chicken Sausage. The flavors in the sausage combined with the quinoa and sweet carrots worked very well together. The creamy-ness of the fried egg yolk on top is just the perfect touch.

I hope you enjoy this recipe as much as I do!

Chicken Vitellus
by Rebbekkah
Adapted from Huckleberry (Original recipe named Quinoa, Baby Carrots, Sprouting Broccoli and Eggs)

1 small bag of whole baby carrots
2 1/2 Tablespoons extra-virgin olive oil, divided
Dash of garlic salt
Freshly ground black pepper
2 to 4 Tablespoons unsalted butter
2 Tablespoons finely chopped yellow onion
1 cup quinoa, rinsed
1 teaspoon kosher salt
2 cups plus 2 Tablespoons water, divided
Zest of 1 lemon
1 Tablespoon of minced garlic
2 cups frozen broccoli
1 12-ounce package of Bilinski’s Organic Kale Balsamic Chicken Sausage
2 to 4 eggs
Fleur de sel for sprinkling

Preheat the oven to 425°F.

Toss carrots in 1/2 Tablespoon of olive oil, a dash of garlic salt and pepper. Spread on a sheet pan lined with parchment paper and roast until brown and soft, about 35 minutes.

In a medium saucepan heat 1 Tablespoon of butter over medium heat until fully melted and sizzling. Add your onions and sauté until lucid, about three to four minutes. Add the quinoa and salt. Sauté for a minute. Add 2 cups of water and simmer over medium heat until the water is absorbed, about 15 minutes. Remove from the heat and add the lemon zest, set aside.

In a separate saucepan heat 1 Tablespoon of olive oil with the garlic until fragrant. Add broccoli, 2 Tablespoons of water and 1/4 teaspoon of salt. Cover and sauté until soft. Meanwhile, slice your Bilinski’s Organic Kale Balsamic Chicken Sausage. Once your broccoli is soft, add the sausage and allow it to heat through. This will only take about five minutes. Stir occasionally. Lower your heat and add in the carrots and quinoa. Mix until well incorporated and cook for an additional two minutes. Take mixture off of the heat and set it to the side with the lid on.

Heat a Tablespoon of butter on medium heat until melted. Crack two eggs (or one at a time. If you do one at a time, you only need 1/2 Tablespoon of butter per egg). Allow the egg to cook until the whites are solid and set but allowing the yolks to be runny. I suggest cooking all your eggs before moving on so it will be easier to plate your food.

Plate with the quinoa mixture and gently lay fried egg(s) on top. Sprinkle with fleur de sel. Serve immediately.

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