Preparation Time:
90 min
Difficulty:
Expert
Ingredients:
- 200g of chicken breast
- 50g of quinoa
- 100g of broccoli florets
- 50g of cherry tomatoes
- 30ml of olive oil
- 1 clove of garlic, minced
- 10g of fresh thyme, chopped
- 10g of fresh rosemary, chopped
- Salt and pepper to taste
Kitchen Tools Needed:
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Pot
- Stirring spoon
- Meat thermometer
Instructions:
- Preheat the oven to 200°C (392°F) and prepare a baking dish with a drizzle of olive oil.
- In a mixing bowl, combine the minced garlic, chopped thyme, chopped rosemary, salt, and pepper to create an herb rub.
- Rub the herb mixture all over the chicken breast, ensuring it’s evenly coated.
- Place the seasoned chicken breast in the prepared baking dish and bake in the preheated oven for 25-30 minutes or until the internal temperature reaches 75°C (165°F).
- Meanwhile, rinse the quinoa under cold water and cook it in a pot with 150ml of water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes until the water is absorbed and the quinoa is fluffy.
- In the last 10 minutes of cooking the chicken, steam the broccoli florets and add the cherry tomatoes for a few minutes until tender.
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing it.
- Serve the sliced herb-crusted chicken breast on a bed of quinoa accompanied with steamed broccoli and cherry tomatoes.
Macros:
- Total Calories: 525kcal
- Carbs: 30g
- Proteins: 40g
- Fats: 25g
Tags
Lean Proteins