1. In medium saucepot, heat 1 tablespoon oil over medium-high heat; add quinoa and cook 1 minute. Add stock; heat to a boil. Reduce heat to low; cover and cook 15 minutes. Remove from heat; let stand 5 minutes. Fluff with fork; cool. Makes about 7 cups.

2. Preheat oven to 400°. Spray rimmed baking pan with nonstick cooking spray. Pat chicken dry with paper towel; sprinkle with ¼ teaspoon each salt and pepper. Place 2 cups cooked quinoa in wide, shallow dish (cover and refrigerate remaining quinoa for remaining 2 recipes). In medium bowl, whisk eggs until frothy. Dip chicken in eggs, then in quinoa to coat; place on prepared pan, pressing more quinoa on chicken if necessary to coat. Bake 25 minutes or until golden brown and internal temperature reaches 165°.

3. In large skillet, heat remaining 1 tablespoon oil over medium heat; add onion and cook 2 minutes or until soft, stirring occasionally. Add garlic; cook 30 seconds, stirring occasionally. Add tomatoes; cook 2 minutes. Add kale and cook 2 minutes; stir in remaining ¼ teaspoon each salt and pepper. Makes about 2 cups.

4. Serve chicken topped with tomato-kale mixture.

• 16 g Fat
• 3 g Saturated Fat
• 187 mg Cholesterol
• 442 mg Sodium
• 19 g Carbohydrates
• 4 g Fiber
• 4 g Sugars
• 0 g Added Sugars
• 42 g Protein