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Autumn Quinoa Bowl with Roasted Chicken

Kristina DeMichele

Kristina DeMichele

October 18, 2021
roasted chicken, fennel, cranberries, figs, and quinoa in a bowl
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40 min

Total

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1

Servings

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
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Ingredients

  • 2-3 chicken breasts

  • 1 teaspoon olive oil

  • 2 teaspoons paprika-based spice blend

    (Recommended: <a href="https://www.laboiteny.com/collections/spices/products/ararat-n-35" target="_blank">La Boite’s Ararat </a>spice blend)

  • ⅓ cup cranberries

    frozen or fresh

  • 1 bulb fennel with fronds

    sliced

  • 3-5 fresh figs

    sliced in half

  • 1 cup quinoa

  • ½ lemon

Step By Step

Instructions

1
Preheat oven to 400°F.
2
Place chicken breasts on a sheet pan. Sprinkle paprika-based spice blend over the chicken.
3
Place cranberries, fennel slices, and fresh figs cut-side down onto a sheet pan. Season the ingredients, including chicken, with salt and pepper. Then drizzle olive oil over them.
4
Roast in the oven for 25-30 minutes, until chicken registers 160°F on a meat thermometer.
5
While everything roasts, place quinoa in a rice cooker and add the designated amount of water. Turn on white rice setting (or equivalent).
6
When everything is done cooking, place quinoa in a bowl. Slice one chicken breast and place it in the bowl. Place the desired amount of fennel, cranberries, and figs in the bowl. Sprinkle fresh fennel fronds on top and add a spritz lemon juice.

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