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Rosemary Chicken with Corn Quinoa

Photo: Melina Hammer; Styling: Heather Chadduck
Hands-on time 40 mins
Total time 40 mins
Yield Makes 4 servings
Boil quinoa first, then sear chicken while quinoa stands for 15 minutes.


  • 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
  • Fresh Corn Quinoa

How to Make It

  1. 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.