Nordic Rosemary Chicken with Beet-Infused Quinoa

A delightful fusion of tender rosemary-infused chicken and vibrant beet-quinoa, embodying Scandinavian simplicity.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by rinsing 1/2 cup of quinoa under cold water to remove any bitterness. Set aside. Heat a medium saucepan over medium heat and add 1 tbsp of olive oil. Once shimmering, add the quinoa and toast for 2-3 minutes until slightly nutty, which enhances its flavor.
2. 2.
   Add the grated beet to the saucepan with the quinoa. Stir the mixture, allowing the beet to mix thoroughly with the quinoa. This will infuse the quinoa with a beautiful color and earthy flavor. Add 1 cup of water and bring to a boil, then reduce to a simmer. Cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. If the quinoa is too moist, let it sit uncovered to evaporate excess water.
3. 3.
   While the quinoa is cooking, season the chicken breast with salt and pepper on both sides. Crush and chop 2 tbsp of fresh rosemary, and press it into both sides of the chicken for an aromatic herb crust.
4. 4.
   Heat a skillet over medium-high heat and add a bit of olive oil to prevent sticking. Once hot, place the chicken breast in the pan. Sear for 5-7 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C). This ensures it's cooked through without drying out. If the chicken browns too quickly, reduce the heat slightly to allow even cooking.
5. 5.
   Once the chicken is cooked, let it rest for a few minutes off the heat. This step is crucial as it allows the juices to redistribute, leading to a more tender bite. Meanwhile, fluff the beet-infused quinoa with a fork and season with more rosemary to taste if desired. Plate the chicken on a bed of quinoa, and garnish with any leftover rosemary for an extra burst of flavor.