Rosemary Chicken with Corn Quinoa

Name: Rosemary Chicken with Corn Quinoa
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 4 skinned and boned chicken breasts (2 lb.); 1 teaspoon kosher salt; ½ teaspoon freshly ground pepper; ½ teaspoon minced fresh rosemary; 2 tablespoons olive oil; Fresh Corn Quinoa

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

By Vanessa McNeil Rocchio

Recipe by Southern Living September 2013

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Credit: Melina Hammer; Styling: Heather Chadduck

Recipe Summary test

hands-on:

40 mins

total:

40 mins

Yield:

Makes 4 servings

Ingredients

4 skinned and boned chicken breasts (2 lb.)
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
½ teaspoon minced fresh rosemary
2 tablespoons olive oil
Fresh Corn Quinoa

Directions

Step 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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Rosemary Chicken with Corn Quinoa

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Ingredients

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Rosemary Chicken with Corn Quinoa

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Rosemary Chicken with Corn Quinoa