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
Total:
Recipe from Southern Living

More From Southern Living

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
  • Fresh Corn Quinoa

Preparation

  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.
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