What you'll be getting:

Baked Chicken with Roasted Veggies and Red Quinoa

Per serving:

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.

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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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