Rosemary Chicken with Corn Quinoa

Photo: Melina Hammer; Styling: Heather Chadduck
Boil quinoa first, then sear chicken while quinoa stands for 15 minutes.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 40 Minutes

Ingredients

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

Preparation

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.

Note:

Vanessa McNeil Rocchio,

September 2013