Chicken and Quinoa with Roasted Root Vegetables and Herb Butter
Ingredients
- 4chicken breasts (boneless, skinless)
- 1 cupquinoa
- 2 cupschicken broth
- 3 mediumcarrots
- 2 mediumparsnips
- 1 mediumyellow onion
- 3 tablespoonsbutter
- 2 teaspoonsfresh thyme
- 1 teaspoonfresh rosemary
- 3 clovesgarlic
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
Prep
- 01
Cut 3 medium carrots and 2 medium parsnips into 1/2-inch chunks.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop 2 teaspoons fresh thyme and 1 teaspoon fresh rosemary.
Method
- 01
Preheat oven to 425°F. Toss carrots and parsnips with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a baking sheet. Roast for 20 minutes.
- 02
While vegetables roast, rinse quinoa under cold water. Heat 1 tablespoon olive oil in a large pot over medium heat. Add quinoa and toast for 2 minutes, stirring constantly.
- 03
Pour in 2 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender. Remove from heat and fluff with a fork.
- 04
Season chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat a large skillet over medium-high heat and cook chicken for 5 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate.
- 05
Remove roasted vegetables from oven when tender and caramelized. Return skillet to low heat and add 3 tablespoons butter, minced garlic, fresh thyme, and fresh rosemary. Swirl until melted and fragrant, about 1 minute.
- 06
Divide quinoa among bowls. Top each with a chicken breast, roasted vegetables, and a drizzle of herb butter. Serve warm.
Spice Tips
To warm up the dish, add 1/4 teaspoon smoked paprika or a pinch of cayenne to the herb butter. A squeeze of fresh lemon juice at the end brightens the earthy root vegetables and cuts through the richness of the butter.