Beyond chicken and veggies

INGREDIENTS

• 1 sweet potato
• 1 half head broccoli
• 3 tbsp olive oil
• ¼ cup almonds
• ¼ cup quinoa
• ¼ bunch arugula
• 9 oz beyond chicken strips
• 1 tsp salt
• ½ tsp black pepper

TOOLS

• 1 knife
• 1 colander
• 1 peeler
• 1 mandolin
• 1 saucepan
• 1 oven
• 1 spoon
• 1 baking sheet
• 1 skillet
• 1 bowl

Cut almonds in half.

Peel sweet potato with a peeler.

Slice sweet potato with a mandolin.

Heat 1 cup of water in a saucepan. Add salt and quinoa. Cook for 15 minutes on medium heat, then turn off the heat to get cooked quinoa.

Drain cooked quinoa in a colander.

Rinse arugula in a colander.

In the same colander, drain the arugula.

Stem the arugula and chop broccoli.

Heat the oven to 350°F for 12-15 minutes.

Put sweet potatoes in a baking sheet and toss with 1 tbsp olive oil. Season with half tsp of salt and a quarter tsp of black pepper. Place in the oven and roast for 20 minutes. Remove from the oven, add the broccoli to the baking sheet and toss with 1 tbsp olive oil. Season with half tsp of salt and a quarter tsp of black pepper. Put it back in the oven and roast for 10 minutes.

Turn off the heat and remove the baking sheet from the oven to get roasted veggies.

Heat 1 tbsp of olive oil in a skillet on medium temperature. Put beyond chicken strips in the skillet and cook for 3 minutes.

Flip the chicken strips with a spoon.

Cook the chicken strips for 3 more minutes, then remove the skillet from the heat when chicken is crispy.

Put drained quinoa in a bowl. Add in roasted veggies, cooked beyond chicken strips, and baby arugula. Mix the salad together and top with halved almonds.

It’s ready to be served !