Pan-Seared Chicken with Roasted Radishes and Lemon-Herb Quinoa Salad
Succulent pan-seared chicken breast paired with earthy roasted radishes and a light, refreshing quinoa salad dressed with a bright lemon-herb vinaigrette.
Ingredients
- Chicken Breast194.5 g
- Quinoa50 g
- Garlic2.8 g
- Olive Oil29.2 ml
- Lemon Juice16.7 ml
- Salt1 pinch
- Black Pepper1 pinch
- Radish166.7 g
- Mixed Greens83.3 g
- Parsley8.3 g
- Dried Herbs1 pinch
Instructions
- 1Step 1
Preheat oven to 200°C (400°F).
- 2Step 2
Rinse quinoa thoroughly. In a small pot, combine 90g quinoa with 180ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. (Start this first).
- 3Step 3
While quinoa cooks, halve the radishes. Toss them with 15 ml of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 8-10 minutes, or until tender-crisp and slightly browned.
- 4Step 4
Season chicken breasts generously with salt, pepper, and dried herbs.
- 5Step 5
Heat 15 ml of olive oil in a large skillet over medium-high heat for 1 minute. Add chicken breasts and sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature 74°C/165°F). Remove chicken and let rest.
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