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Salt-and-Pepper Chicken with Spring Quinoa Pilaf
Delicious and healthy joining forces on a single plate? Dish just got real.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 450°F.
2
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to ⏱️ 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165°F, 18 to ⏱️ 22 minutes.
3
Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.
radishes, halved and thinly sliced3
4
Serve chicken over quinoa pilaf.
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