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
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Total: 40 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
- 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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