Boneless Chicken Thighs with Kale & Quinoa

Start to finish: 30 minutes
Hands on time: 15 minutes

2 tablespoons olive oil
8 boneless, skinless chicken thighs
Montreal Steak Seasoning
1 small onion, sliced
1 1/2 lb Kale and Quinoa Salad 
3/4 cup low sodium chicken broth
Salt and freshly ground black pepper

Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers add the chicken thighs to the pan and season them with the Montreal Steak seasoning (Don’t worry. It tastes great on chicken as well).  Brown the chicken on both sides, about 8 minutes total and transfer it to a plate. It won’t be cooked through at this point.

Add the onion to the hot pan and sauté for about 3 minutes or until the onion softens a little. Stir in the Kale and Quinoa salad and the chicken broth and nestle in the browned chicken thighs. Cover and simmer on low heat for about 15 minutes or until the chicken is cooked through. Taste and season with salt and pepper as desired. Serve on heated plates.

Serves  4

**Source: www.Heinens.com