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Photo: Melina Hammer; Styling: Heather Chadduck

Rosemary Chicken with Corn Quinoa

Boil quinoa first, then sear chicken while quinoa stands for 15 minutes.

Southern Living SEPTEMBER 2013

  • Yield: Makes 4 servings
  • 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

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.

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Rosemary Chicken with Corn Quinoa recipe

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