Roasted Root Vegetables, Herbed Chicken Breast and Simple Cooked Quinoa

Ingredients

• 480 g boneless, skinless chicken breast (about 4 medium breasts, pounded to even thickness)
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary (crushed)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp paprika (for color)
• 0.25 tsp black pepper (freshly ground)
• 0.125 tsp salt (use a salt substitute for a no-sodium version)

Instructions

1. 1

   Preheat the oven and prepare the chicken

   • Preheat your oven to 400°F (200°C).
   • Pat the chicken breasts dry with paper towels. This helps the seasoning stick and promotes better browning.
   • If the breasts are uneven, pound the thicker end gently to ensure even cooking.
2. 2

   Season the chicken

   • In a small bowl, mix together the dried thyme, rosemary, garlic powder, onion powder, paprika, black pepper, and salt.
   • Rub the chicken breasts all over with the olive oil.
   • Sprinkle the herb mixture evenly over all sides of the chicken, pressing it in gently.
3. 3

   Bake the chicken

   • Arrange the seasoned chicken breasts in a single layer in a baking dish or on a baking sheet.
   • Bake for 18-22 minutes, or until the chicken is cooked through.
   • For best results, use a meat thermometer. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part.
4. 4

   Rest and serve

   • Remove the chicken from the oven and transfer to a cutting board.
   • Let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist.
   • Slice against the grain and serve warm.

Ingredients

• 1.5 cup quinoa (any color (white, red, or black))
• 3 cup water
• 0.5 tsp salt
• 1 tbsp olive oil (optional, for flavor and to prevent sticking)

Instructions

1. 1

   Rinse the quinoa

   • Place the quinoa in a fine-mesh sieve.
   • Rinse thoroughly under cold running water for about 1 minute, rubbing the grains between your fingers to remove the natural bitter coating (saponin).
   • Drain the quinoa completely.
2. 2

   Toast and combine ingredients

   • Heat the olive oil in a medium saucepan over medium heat.
   • Add the rinsed and drained quinoa to the pot. Toast for about 1 minute, stirring constantly, until it becomes aromatic.
   • Pour in the water, add the salt, and give it one quick stir.
3. 3

   Simmer the quinoa

   • Bring the mixture to a rolling boil.
   • Once boiling, reduce the heat to the lowest setting, cover the saucepan with a tight-fitting lid.
   • Let it simmer for 15 minutes without lifting the lid. All the water should be absorbed.
4. 4

   Rest and fluff

   • Remove the saucepan from the heat and let it stand, still covered, for 5 minutes. This step allows the quinoa to steam and finish cooking.
   • Remove the lid and gently fluff the quinoa with a fork to separate the grains.
   • Serve warm as a side dish or use as a base for salads and bowls.