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Roasted Chicken with Carrots and Quinoa

An easy sauce of red pepper, parsley, and Parmesan jazzes up simple roasted chicken breasts and quinoa.

Serves 4
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
521 calories per serving


> 3 medium carrots
> 2 bone-in, skin-on chicken breasts
> 6 tbsp olive oil
> 1 cup quinoa
> 1 green onion
> 1/2 cup roasted red peppers 
> 1 small clove garlic
> 1/2 cup parsley, plus more for garnish
> 1/4 cup grated Parmesan cheese


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.
Roast 35–40 min., until chicken is cooked through and carrots are tender, stirring carrots once halfway through.
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.
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.
Cut the chicken from the bones and slice the meat. Serve with quinoa, carrots, and red pepper sauce and garnish with parsley.

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