Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1 lb whole butternut squash, then cut the flesh into 3/4-inch cubes. Cut 4 oz yellow onion into 1/2-inch wedges.

2. 2.

   Pat 12 oz chicken breasts dry and pound to an even 3/4-inch thickness. Mince 2 garlic cloves. Season the chicken with 3/4 teaspoon fine sea salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and half the minced garlic. Let stand while you start the vegetables and quinoa.

3. 3.

   On a large rimmed baking sheet, toss the prepared squash and onion with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/2 teaspoon ground cumin. Spread in one layer and roast for 25–30 minutes, turning after 15 minutes, until tender and browned at the edges.

4. 4.

   Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer on low for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff.

5. 5.

   While the quinoa cooks, finely chop 1/2 cup cilantro leaves and tender stems. Zest and juice 1 lime. Stir the cilantro, lime zest and juice, and the other half of the minced garlic together with 2 teaspoons olive oil and 1 tablespoon water to make a spoonable dressing.

6. 6.

   Heat 1 teaspoon olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 4–6 minutes per side, adjusting the heat to prevent the garlic from burning, until the center reaches 165°F. Transfer to a board and rest for 5 minutes, then slice across the grain.

7. 7.

   Divide the quinoa between two bowls. Arrange the roasted vegetables and sliced chicken over it, then spoon the cilantro-lime dressing over both bowls and serve.

Want more detail? See the temperature guide.