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THE CORVALLIS CARROT
What you'll be getting:
Baked Chicken with Roasted Veggies and Red Quinoa
5 oz chicken breast
125 g veggies (broccoli, romanesco, cauliflower tossed in oil, salt, and pepper)
1/4 c quinoa
75g seasoning sauce (chickpeas, stone ground mustard, salt, pepper, nutritional yeast, oil)
Equipment needed: Pot of water for quinoa (you will need 1/2 c of water per serving), 1-2 lined sheet pans
Preheat oven to 430.
Add quinoa to your pot and add 1/2 c water per serving. Bring the quinoa up to a boil and then reduce it to a low simmer, cover with a lid. You will cook it for roughly 15 minutes.
After 15 minutes remove the sheet pan and turn off the heat for the quinoa. Let the chicken rest and quinoa steam for 5 minutes. After 5 minutes everything will be ready to plate. Drizzle the sauce over the chicken (and veggies too if you'd like) From start to finish this dinner takes 20-25 minutes. Enjoy!
Place the chicken and veggies on a sheet pan. When the oven reaches 430, place the sheet pan in the oven and roast for 15 minutes. Larger breasts may take 20 minutes.
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