NUTRITION

SERVINGS

INGREDIENTS

5.25 oz chicken breast

2 tbsp quinoa

0.25 cup water

0.5 cup carrots

0.5 cup radishes

0.5 tsp olive oil

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh parsley

PREPARATION

• 1

  Preheat oven to 400°F.

• 2

  In a deep baking dish, toss diced carrots and halved radishes with 0.25 tsp olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the vegetables for 20 minutes until they begin to soften and develop a light golden color.

• 4

  While vegetables roast, rinse the dry quinoa thoroughly in a fine-mesh sieve.

• 5

  In a small bowl, combine the remaining olive oil, minced garlic, dried thyme, and dried rosemary to create a herb paste.

• 6

  Rub the chicken breast evenly with the herb paste and the remaining sea salt and black pepper.

• 7

  Remove the baking dish from the oven; push the vegetables to the edges and pour the quinoa and water into the center.

• 8

  Place the seasoned chicken breast directly on top of the quinoa and water mixture.

• 9

  Cover the dish tightly with parchment paper and then aluminum foil to trap the steam.

• 10

  Return to the oven and bake for 30 minutes, then remove the foil and bake for another 10-15 minutes until the chicken is cooked through and the quinoa has absorbed the liquid.

• 11

  Let the dish rest for 5 minutes before fluffing the quinoa and garnishing with fresh parsley.