Ingredients
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3 medium carrots
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2 bone-in, skin-on chicken breasts
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6 tbsp olive oil
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1 cup quinoa
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1 green onion
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1/2 cup roasted red peppers
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1 small clove garlic
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1/2 cup parsley, plus more for garnish
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1/4 cup grated Parmesan cheese
Steps
1
Preheat oven to 425°F. Peel and chop the carrots. Arrange chicken breasts on one side of a large parchment-lined baking sheet. Pat chicken dry with paper towels. Rub chicken with 1 tbsp oil and season with salt and pepper. Toss carrots with 1 tbsp oil, salt, and pepper and arrange on other side of baking sheet.
2
Roast 35–40 min., until chicken is cooked through and carrots are tender, stirring carrots once halfway through.
3
Meanwhile, in a medium pot, combine quinoa and 1¾ cups cold water. Season with salt. Heat to boiling on high. Reduce heat to medium-low and simmer 10–12 min., until quinoa is tender and water is absorbed. Cover, remove from heat, and let sit 10 min. Slice the green onion. Fluff quinoa with a fork and stir in green onion.
4
Drain and rinse the roasted red peppers. Pat dry with paper towels. In a food processor, pulse peppers, garlic, parsley, and Parmesan until finely chopped. Pulse in remaining 4 tbsp oil until combined. Season with salt and pepper.
5
Cut the chicken from the bones and slice the meat. Serve with quinoa, carrots, and red pepper sauce and garnish with parsley.
