Spice Roasted Chicken Breast with Vegetable Quinoa

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spice-roasted-chicken-breast-with-vegetable-quinoa

Spice Roasted Chicken Breast with Vegetable Quinoa

There are nights when I do not want to fuss about cooking family dinner and this Spice Roasted Chicken Breast with Vegetable Quinoa became my favorite go-to recipe. I love utilizing which ever vegetables I have left from the beginning of the week and this dish is a perfect vehicle for that. First I simply sauté them and then mix with the quinoa/rice/or couscous grains . The usual suspects are onions, red bell peppers, cauliflower, broccoli, celery, asparagus, zucchini and carrots, really everything goes and you can't make a mistake. The only trick is to dice vegetables finely or if using cauliflower, break it into small florets and do not overcrowd the pan when sautéing. Cook quinoa in vegetable or chicken stock to enhance the flavor, then add it to the pan with vegetables. My favorite spices are cumin, garlic powder, mildly spicy red pepper (such as Marash, Aleppo, Assado), coriander or even Herbs de Provence. Fine tune your favorite mix and sprinkle over chicken and quinoa. Sun-dried tomatoes add delicious sweetness and acidity to quinoa and finely diced hot red pepper, which by the way, is totally optional, adds some heat. Herbs are also super important for this vegetable quinoa, they add vibrancy, freshness and great taste. Bake spiced chicken breasts quickly in the preheated oven, then slice thinly. This recipe can easily be doubled or served as is for two or four people, it all depends on your appetite. I know my husband always asks for seconds! Plate sliced chicken drizzled with pan juices and spoonful of vegetable quinoa.

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Ingredients: chicken breast, quinoa, broccoli, cauliflower, carrots, zucchini, onions, celery, sun-dried tomatoes, hot red pepper, garlic powder, tagine spice, cumin, mildly spicy red pepper, olive oil, salt.

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I like to use the pale-green center ribs of the celery stalk, those are sweeter and milder in taste. Slice them thinly, including the leaves.

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Or use one green celery stalk, dice finely.

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Finely dice zucchini and carrots.

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Cut onion in half.  Dice finely.

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Break cauliflower and broccoli into very small florets, that way it will cook faster when sautéing with the rest of the vegetables.

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Prepping all my veggies in advance. Sometimes I pre-cut veggies ahead of time while kids are napping to make my dinner super fast. But this vegetable quinoa can be prepared two days in advance all together. It keeps well in the fridge.

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Finely dice sun-dried tomatoes.

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Heat a large non-stick pan over medium heat, pour a dash of oil and add onion. Sauté for 3 minutes; then add garlic and cook 1-minute longer.

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Add celery and the rest of vegetables, season with salt and sauté for about 10 to 12 minutes, or until vegetables have softened but still possess some crunch. Pour more olive oil if pan gets too dry.

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Add quinoa, sun-dried tomatoes, hot pepper and herbs to the vegetables; season with spices, and stir everything to combine.

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Squeeze lemon on top. Check for seasoning and adjust if needed. Set aside.

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Preheat oven to 400F. Pat chicken breasts dry with paper towels.

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Drizzle roasting pan with olive oil slightly, place chicken inside. Drizzle oil over the chicken breast.

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Season generously with salt.

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And spices on both sides.

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Bake for about 15-18 minutes, depending on the thickness of the breasts. Check for doneness by inserting instant-read thermometer into the thickest part of the breast, the temperature should be 165F.

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Slice chicken breasts on a bias and serve with pan juices and vegetable quinoa. Sprinkle with extra seasoning on top.

spice-roasted-chicken-breast-with-vegetable-quinoa

 

Bon Appétit!
Svitlana

Spice Roasted Chicken Breast with Vegetable Quinoa

recipe details

Serves 2-4

Ingredients

For the chicken
  • 2 organic chicken breasts
  • ½ teaspoon cumin
  • ½ teaspoon mildly spicy red pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon tagine spice
  • Olive oil
  • Salt
For the quinoa
  • 1 cup red quinoa, cooked in vegetable/or chicken stock
  • ½ purple onion, finely diced
  • ¼ cup green cauliflower, cut into tiny florets
  • ¼ broccoli, cut into tiny florets
  • pale green center celery stalks (about 3 with leaves), finely sliced
  • 1 small carrot, finely diced
  • 1/8 cup zucchini, finely diced
  • 5-6 sun dried tomatoes, finely diced
  • 1 garlic clove, minced
  • 1 teaspoon hot red pepper, finely diced (optional)
  • 5 tablespoons dill/parley, finely chopped
  • ½ teaspoon cumin
  • ¼ teaspoon mildly spicy red pepper or to taste
  • ½ lemon, juiced
  • Olive oil
  • Salt

Directions

  1. Cook quinoa according to packaging instructions, season with salt.
  2. Heat a large nonstick pan over medium heat, pour a dash of oil and add onion. Sauté for 3 minutes; then add garlic and cook 1-minute longer. Add celery and the rest of vegetables, season with salt and sauté for about 10 to 12 minutes, or until vegetables softened but still have some crunch. Pour more olive oil if pan gets too dry. Add quinoa, sun-dried tomatoes, hot pepper and herbs to the vegetables; season with spices, and stir everything to combine. Squeeze lemon on top. Check for seasoning and adjust if needed. Set aside.
  3. Preheat oven to 400F. Pat chicken breasts dry with paper towels. Drizzle roasting pan with olive oil slightly, place chicken inside. Drizzle oil over the breasts, season generously with salt and spices on both sides. Bake for about 15-18 minutes, depending on the thickness of the chicken breasts. Check for doneness by inserting instant-read thermometer into the thickest part of the breast, the temperature should be 165F.
  4. Slice chicken breasts on a bias and serve with pan juices and vegetable quinoa. Sprinkle with extra seasoning on top.

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