CS Skillet Chicken with Salsa and Chard

Quinoa - Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)

Garlic / Chard - Prep as directed. (Can be done up to 3 days ahead)

Chicken - Season chicken with garlic powder and some salt and pepper. Tenderize. (Can be done up to 1 day ahead)

Heat a skillet over medium-high heat. Add first part of oil and then chicken thighs. Sear on both sides for 2 to 3 minutes, until golden brown (but not cooked all the way through). Remove from pan and set aside.

Return skillet to heat and add second part of oil. Toss in garlic and chard stems with a dash of salt and saute until softened, ~3 minutes. Add in chard leaves and saute until slightly wilted.

Return chicken to skillet, nestling into chard leaves. Top with salsa, cover with foil, and lower heat to medium. Cook until chicken reaches an internal temperature of 160F / 74C degrees, another 3 to 5 minutes. Finish with lime juice.

If quinoa was made ahead, reheat in the microwave.

Serve chicken and chard over quinoa with sour cream on top. Enjoy!