Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve 1 pound delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch half-moons; leave the skin on. Peel 4 ounces yellow onion and cut into 1/2-inch wedges.

2. 2.

   Toss the squash and onion on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 3/4 teaspoon fine sea salt

   Spread into a single layer. Roast for 25–30 minutes, turning once, until tender with browned edges.

3. 3.

   While the vegetables roast, combine 1/2 cup rinsed dry quinoa, 1 cup water, and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, until the water is absorbed.

4. 4.

   Fold 5 ounces baby spinach and 1/4 teaspoon fine sea salt into the quinoa. Remove from the heat, cover, and let stand for 5 minutes to wilt the spinach. Fluff gently.

5. 5.

   Meanwhile, finely mince 1 garlic clove. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice; reserve the juice for the dressing. Cut 10 ounces chicken breast horizontally into two thin cutlets, about 1/2 inch thick, and pat dry.

6. 6.

   Coat the chicken with the minced garlic and lemon zest, plus:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 1/8 teaspoon ground cinnamon
   • 5/8 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Let stand for 5 minutes while a skillet heats over medium heat.

7. 7.

   Add 1/2 tablespoon olive oil to the skillet. Cook the seasoned chicken for 4–5 minutes per side, until the thickest part reaches 165°F. Transfer to a clean board and rest for 5 minutes, then slice across the grain.

8. 8.

   Whisk the reserved lemon juice with 1/2 tablespoon olive oil. Stir half of this lemon dressing into the spinach-quinoa.

9. 9.

   Divide the spinach-quinoa between two bowls. Arrange the roasted squash and onion alongside the sliced chicken, keeping the browned squash visible. Spoon the rest of the lemon dressing over the bowls and serve warm.

Want more detail? See the temperature guide.