I should have added more chicken, and read my plan more carefully about the portions. My plan includes only 1/2 a cup of "List D" - the lentils and quinoa. I also mixed up the lentils and grains and then scooped a cup so that I could save the rest for a different meal.The Quinoa was also a brown rice mix- not just quinoa.
The recipe actually calls for Freekeh- which whole foods did not have. They suggested a wheat barley- but I'm supposed to be careful with wheat- so stayed away.
I also did not make the vinaigrette and bought Cindy's Kitchen Lemon and Shallot Vinaigrette instead- which was pretty tasty. Anyhoo, here is the recipe from the magazine :)
Viaigrette
2 Tbsp cumin seeds
1/2 cup sherry vinegar
2 small garlic cloves, minced
1/2 cup extra virgin olive oil
2 Tbsp finely chopped Hunza raisins
2 tsp whole grain mustard
2 tsp fresh lemon juice
Kosher salt
Pilaf and Chicken
4 Tbsp (or more) olive oil, divided (actually didn't need this much- 2-3 was fine)
1 1/2 lb skinless, boneless chicken breasts, cut into 1/2" thick cutlets- (only used about 1lb)
Kosher salt
1 Tbsp unsalted butter (I used substitute and didn't really use this much- found it was too much for the Kale and had to get some of it off with a paper towel)
1 garlic clove, smashed ( I used two, I like garlic)
1 lb Kale, large center ribs and stems removed, torn into pieces (probably only used about 1/2- I like the Kale fresh and didn't want to make more than I would eat tonight- when I eat the leftovers I'll sautee some fresh Kale)
1 cup cooked freekeh (used the Quinoa / whole grain blend)
1 cup cooked Lentils
(I cooked the two separately and then combined them in one pan, only scooped up a cup in the last part of the recipe- but it should have been only 1/2 a cup. I will use the mix in dishes for the rest of the week- watching the portions)
Vinaigrette
Stir cumin in a small dray skillet over medium heat until toasted, about 2 minutes. Remove from heat; add vinegar and garlic. Let stand for 30 seconds. Transfer to a blender; add oil and next 3 ingredients. Puree. Season with salt.
Pilaf and Chicken
-Heat 2 Tbsp oil in a large heavy nonstick skillet over medium heat. Season chicken with salt. Working in 2 batches and adding 1 Tbsp oil between batches, cook chicken in single layers until browned on both sides and just cooked through, 2-3 minutes per side. Transfer to a plate and tent with foil to keep warm (I skipped the foil and it dried out a bit :/)
Remove pan from heat; add 1/4 cup water. Stir, scraping up browned bits. Whisk in 1/4 cup vinaigrette. Scrape sauce into a bow.
Melt butter with 1 Tbsp oil (way too much) in same skillet over medium low heat. Add garlic and cook until just beginning to brown, 1-2 minutes. Discard garlic (I kept it) Working in 3 batches, and adding more oil as needed, add kale to skillet and toss until wilted 1-2 minutes per batch. Transfer to a large bow. Season lightly with salt. Cover to keep warm
Add freekeh and lentils to same skillet (I dished out a cup of lentil/ quinoa mix- the way this is written it would end up being 1 cup grain and 1 cup lentils- which is probably too much), stir until warm, 2-3 minutes.
Spoon pilaf onto plates. Top with chicken. Whisk juices from plate with chicken into sauce. drizzle over chicken and pilaf. Top with kale.
Calories 550 Fat 29 G Carbs 28g (this is for full portions of course)
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