Roast Chicken with Crunchy Quinoa and Peruvian Salsa
A flavorful and nutritious dish that combines the juiciness of roast chicken with the crunch of quinoa and the zest of Peruvian salsa.
Ingredients
- ●2 tablespoons ultra extra virgin olive oil
- ●1 whole roast chicken breastbone-in, skin-on
- ●1 cup quinoa
- ●1 cup crunchy Peruvian corn
- ●1 cup Peruvian salsastore-bought or homemade
- ●to taste salt and pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the quinoa in a fine-mesh strainer and drain well. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15-20 minutes or until the water is absorbed.
- 3
In a large bowl, whisk together the olive oil, salt, and pepper.
- 4
Add the chicken breast to the bowl and toss to coat with the marinade.
- 5
Place the chicken on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- 6
While the chicken is cooking, heat the Peruvian salsa in a small saucepan over medium heat.
- 7
Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
- 8
Fluff the cooked quinoa with a fork and stir in the crunchy Peruvian corn.
- 9
Slice the chicken breast and serve with the quinoa mixture and the Peruvian salsa.
- 10
Garnish with chopped fresh cilantro, if desired.