Boil quinoa first, then sear chicken while quinoa stands for 15 minutes.
Makes 4 servings
4 skinned and boned chicken breasts (2 lb.)
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh rosemary
2 tablespoons olive oil
Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Serve with quinoa.