Quick-Fix Supper: Rosemary Chicken with Corn Quinoa

Rosemary Chicken with Corn QuinoaBoil quinoa first, then sear chicken while quinoa stands for 15 minutes.

Rosemary Chicken with Corn Quinoa


4 skinned and boned chicken breasts (2 lb.)
1/2 teaspoon freshly ground pepper
1/2 teaspoon minced fresh rosemary
2 tablespoons olive oil
Fresh Corn Quinoa (recipe below)

See More: Chicken Cutlet Recipes


Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Serve with quinoa.

Fresh Corn Quinoa


1 1/2 cups uncooked red quinoa
1/2 teaspoon kosher salt
4 cups water
4 shallots or 2 small onions, quartered
1 tablespoon olive oil
2 garlic cloves, minced
2 cups fresh corn kernels
6 cups shredded greens (such as chard)
1/2 cup torn basil
1/4 cup torn mint
2 tablespoons fresh lemon juice


Bring quinoa, salt, and water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. Meanwhile, sauté shallots in hot olive oil in a large skillet over medium heat 3 minutes or until tender. Add garlic; sauté 1 minute. Add corn kernels and shredded greens; cook 2 minutes or just until wilted. Add quinoa, basil, mint, and fresh lemon juice.

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