Print
Description
A flavorful dish combining zhoug-marinated chicken with roasted carrots and quinoa for a healthy, protein-packed meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 4 medium carrots, sliced
- 2 tbsp zhoug sauce
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 cup water or chicken broth
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots with olive oil, salt, pepper, cumin, and paprika. Spread on a baking sheet.
- Coat chicken breasts with zhoug sauce and place on the same baking sheet.
- Roast for 20 minutes.
- While roasting, cook quinoa in water or broth according to package instructions.
- Remove chicken and carrots from oven. Let chicken rest for 5 minutes before slicing.
- Combine quinoa, roasted carrots, and sliced chicken in a serving dish.
Notes
- Zhoug sauce can be store-bought or homemade.
- Adjust spice levels to your preference.
- Leftovers keep well in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Middle Eastern Fusion