All Recipes | Dinner | Pan Roasted Chicken with Quinoa and Local Vegetables

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Pan Roasted Chicken with Quinoa and Local Vegetables

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Course: Dinner
Servings: 4
Calories: 1190kcal

Equipment

  • Blender or food processor

Ingredients

  • 1 whole chicken
  • 1 bunch of turnips
  • 1 bunch of beets
  • 1 bunch mixed greens (romaine or spinach)
  • 2 shallots
  • 1 tsp. chopped garlic
  • 4 cloves garlic
  • 4 Tbsp. unsalted butter
  • 1 Tbsp turmeric
  • 1 Tbsp red wine vinegar
  • 1 cup quinoa
  • 2 cup water
  • 1 cup olive oil
  • 1/2 lemon

Instructions

CHIMICHURRI SAUCE

  • Wash the turnip greens with cold water and let them dry on a paper towel.
  • In a food processor/blender add 1 chopped shallot, 2 cloves garlic, 1 Tbsp. red wine vinegar, 2 cups of chopped turnip greens and blend until smooth.
  • Once the sauce is smooth, add salt and pepper to taste.

PAN ROASTED CHICKEN

  • Preheat oven to 375℉.
  • Set the pan on the stove to high heat.
  • Once the pan is hot, add 2 Tbsp. of olive oil.
  • Salt and pepper the chicken and drop it in the pan skin side down.
  • Once the chicken is cooking, drop the stove temperature down to med/high.
  • Once the skin starts to look golden brown, put it in the oven at 375℉.
  • Once the interior of the chicken reaches 165℉ and juices run clear, pull it out of the oven.
  • On medium heat, place the saucepan back on the stovetop with the chicken and add sage, rosemary, oregano, thyme, 4 cloves garlic (or any spices to your liking), and 4 Tbsp. unsalted butter.
  • Once the butter is melting, keep basing the chicken with the butter.
  • Remove chicken from pan and let it rest before slicing.

QUINOA AND LOCAL VEGETABLES

  • Get a small pot on the stove on medium heat.
  • Add 1 Tbsp. olive oil.
  • Add 1 chopped shallot and 2 cloves of chopped garlic.
  • Once the shallots and garlic are translucent, add 1 cup of quinoa and 1 Tbsp. turmeric.
  • Once the quinoa gets a little toasty, add in 2 cups of water, turn down to simmer and cover with a lid.
  • Keep it on simmer until all the liquid has been absorbed – or cook to package directions.
  • Once the liquid is absorbed, dump the quinoa into a medium mixing bowl and fluff it up with a spoon or a fork.
  • Chop and sauté some turnip and beets in a saucepan with olive oil until tender.
  • Add the turnip and the beets to the quinoa salad and add salt and pepper to taste.
  • Mix together the salad greens of your choice with a little olive oil and a squeeze of fresh lemon. Use as a side dish.

Nutrition

Calories: 1190kcalCarbohydrates: 37gProtein: 43gFat: 98gSaturated Fat: 24gPolyunsaturated Fat: 14gMonounsaturated Fat: 55gTrans Fat: 1gCholesterol: 175mgSodium: 184mgPotassium: 852mgFiber: 5gSugar: 4gVitamin A: 655IUVitamin C: 20mgCalcium: 80mgIron: 5mg
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Nutrition Facts
Pan Roasted Chicken with Quinoa and Local Vegetables
Amount per Serving
Calories
1190
% Daily Value*
Fat
 
98
g
151
%
Saturated Fat
 
24
g
150
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
55
g
Cholesterol
 
175
mg
58
%
Sodium
 
184
mg
8
%
Potassium
 
852
mg
24
%
Carbohydrates
 
37
g
12
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
43
g
86
%
Vitamin A
 
655
IU
13
%
Vitamin C
 
20
mg
24
%
Calcium
 
80
mg
8
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.