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Get Prosta Peak From The Official WebsiteLean protein, deep-green vegetables, and a whole grain that happens to be a complete protein — this plate is the quiet workhorse of a men’s health kitchen. Turmeric and garlic do the flavor lifting while steamed kale and fluffy quinoa handle fiber and steady energy, all in about thirty minutes.
Ingredient Metrics (Serves 2)
| Ingredient | Quantity |
|---|---|
| Boneless chicken thighs | 4 (about 1 lb / 454 g) |
| Quinoa, rinsed | ¾ cup (180 ml) |
| Kale, stems removed, chopped | 4 cups (960 ml) |
| Garlic | 3 cloves, minced |
| Ground turmeric | 1 tsp (5 ml) |
| Smoked paprika | ½ tsp (2.5 ml) |
| Extra-virgin olive oil | 1½ Tbsp (22 ml) |
| Lemon | ½, juiced |
| Sea salt and black pepper | To taste |
Kitchen Preparation Science
Chicken thighs stay juicy at higher pan heat where breasts dry out, which lets you build a proper golden crust in 6–7 minutes per side. Turmeric’s curcumin is fat-soluble — the olive oil in the pan is doing science, not just flavor. Quinoa’s 1:2 grain-to-water ratio with a 15-minute covered rest gives it that light, separated texture.
Allergen note: none of the top nine allergens. Swerve/Alternative Option: swap chicken thighs for thick-sliced tempeh and extend the pan time by 3 minutes per side.
Preparation Steps
- Simmer the rinsed quinoa in 1½ cups (360 ml) water with a pinch of salt for 15 minutes, covered. Remove from heat and rest, still covered, for 5 more.
- Meanwhile, rub the chicken thighs with the turmeric, paprika, half the garlic, salt, and pepper. Heat the olive oil in a wide skillet over medium-high.
- Sear the thighs 6–7 minutes per side until deeply golden and cooked through. Remove to a plate and cover.
- In the same pan, sauté the remaining garlic for 30 seconds, add the kale with 2 Tbsp (30 ml) water, and steam-wilt for 2–3 minutes. Squeeze the lemon over everything and serve over the quinoa.