Meal Kit
Quinoa and Roasted Vegetable Salad
With Pan Seared Chicken
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Chef
Justin Paruszkiewicz
One of the most beneficial elements provided by quinoa is its overall abundance of nutrients. When the nutrient structure of it is analyzed in depth, the results are remarkable. Not only is quinoa one of the most protein-rich foods we can eat, but it also contains nearly twice as much fiber as most other grains. We added quinoa to fresh roasted vegetables. Roasting the vegetables makes them soft and tender, brown and caramelized, and full of intensified flavor.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1 cup Quinoa
- 4 oz. Brussels Sprouts
- 17 Parsley Sprigs
- 2 Green Onions
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) oPNLpYOX
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Calories610
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Carbohydrates74g
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Net Carbs68g
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Fat11g
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Protein55g
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Sodium560mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
Preheat oven to 375 degrees. Slice the Brussels sprouts in half. Chop the peppers into 1 inch pieces. Slice the green onions into thin bias cut pieces. Rough chop the parsley.
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2 Make the Quinoa
Bring 2 cups water to a boil in a small saucepan. Add the quinoa, season with a pinch of salt and cover. Reduce the heat to a simmer over medium-low, and cook until the quinoa has absorbed the water for approximately 15 minutes. Remove from the heat. Reserve in the cooking pot uncovered.
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3 Roast the Vegetables
Place the bell peppers and Brussels sprouts into a large mixing bowl. Add 1 tablespoon of oil and mix ingredients together. Place on a baking sheet and roast in the oven for 8-10 minutes or until the Brussels begin to brown and the all vegetables are fork tender.
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4 Cook the Chicken
Heat a sauté pan over medium heat. Add 1 tbsp. of oil to the pan. Add a pinch of salt and pepper to the chicken breasts and then add to the pan. Cook on each side for 5-6 minutes or until golden brown (the chicken meat will be white throughout).
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5 Mix the Salad
Mix the roasted vegetables and quinoa together in the cooking pot. Add salt and pepper to taste and reheat the mixture on stovetop if needed.
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6 Plate the Dish
Take the salad mix from the bowl and place in the middle of the plate gently and try to build the salad up to give it some height. Top the salad with chopped green onions. Place the sliced chicken on the side of the plate.
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