Delightful Dish: Rosemary Lemon Chicken with Spiced Quinoa

Today’s Unique Creation: Rosemary Lemon Chicken with Spiced Quinoa

Greetings, foodies! Today, I’m excited to share with you a recipe that I created on a chilly autumn evening when I was craving something warm, comforting, and bursting with flavor. My rosemary lemon chicken with spiced quinoa is a delightful dish that combines the freshness of lemon with the earthiness of rosemary and the warmth of aromatic spices in the quinoa. It’s the perfect meal to cozy up with on a cool night.

For this recipe, you will need the following ingredients:

• 2 boneless, skinless chicken breasts (400g)
• 2 sprigs of fresh rosemary
• 1 lemon, zested and juiced
• 1 cup of quinoa (200g)
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of smoked paprika
• Salt and pepper to taste
• 2 tablespoons of olive oil

To prepare this dish, you will need the following kitchen tools:

• oven
• baking dish
• saucepan
• strainer
• sharp knife
• cutting board

Start by preheating your oven to 375°F (190°C). Place the chicken breasts in a baking dish and season them with salt, pepper, and the zest of half the lemon. Strip the leaves from one sprig of rosemary and sprinkle them over the chicken. Drizzle with one tablespoon of olive oil and the juice of half the lemon. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through.

While the chicken is baking, rinse the quinoa in a strainer under cold water. In a saucepan, heat the remaining olive oil over medium heat. Add the ground cumin, coriander, and smoked paprika, toasting the spices for a minute until fragrant. Add the rinsed quinoa and stir to coat in the spices.

Pour in 2 cups of water and a pinch of salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork and stir in the juice of the remaining lemon and the zest of the other half.

To serve, place a generous spoonful of spiced quinoa on each plate and top with a sliced rosemary lemon chicken breast. Garnish with the remaining rosemary sprig. Enjoy this delightful dish with a side of steamed vegetables or a fresh salad.

This recipe yields approximately 800g of cooked dish, enough for 4 servings. Each serving weighs around 200g and comes in at approximately 350 calories.

A clever tip for this recipe is to marinate the chicken breasts in the lemon juice, zest, and rosemary for a few hours before baking to infuse even more flavor into the meat.

I hope you give this rosemary lemon chicken with spiced quinoa a try and enjoy its unique blend of flavors. Feel free to customize it with your favorite herbs and spices to make it your own. Happy cooking!