Pan Roasted Chicken with Quinoa and Local Vegetables

Course Dinner

Keyword healthy dinner, chicken, vegetable side, quinoa

Servings

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.

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.

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.