Careme

Instructions

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1. 1.

   Preheat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. Pat dry 12 ounces chicken breast, gently pound any thick portions to an even 3/4-inch thickness, and season with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand while preparing the vegetables.

2. 2.

   Wash 1 pound delicata squash, halve lengthwise, and scoop out the seeds; leave the edible skin on. Cut into 1/2-inch half-moons. Remove any tough stems from 4 ounces chopped kale and tear large leaves into bite-size pieces.

3. 3.

   Make the spice mixture by stirring together:

   • 2 teaspoons ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper
4. 4.

   Toss the squash with 1 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and half the spice mixture. Spread on one baking sheet without crowding. Roast on the upper rack for 25–30 minutes, turning after 15 minutes, until browned and tender.

5. 5.

   Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Peel and mince 2 garlic cloves. Combine the quinoa and garlic in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer gently over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

6. 6.

   Rub the seasoned chicken with 2 teaspoons olive oil and the other half of the spice mixture. Place on the second baking sheet. When the squash has roasted for 10 minutes, put the chicken on the lower rack. Roast for 15–18 minutes, until the center reaches 165°F, then rest for 3 minutes before slicing.

7. 7.

   During the final 5 minutes of squash roasting, toss the prepared kale with 1 tablespoon water and 1/2 teaspoon Diamond Crystal kosher salt. Distribute it over and around the squash and return to the oven until wilted with lightly crisp edges.

8. 8.

   Wash and zest 1 medium lemon, then squeeze it. Whisk 1 teaspoon lemon zest and 2 tablespoons lemon juice with 1 teaspoon olive oil to make the dressing.

9. 9.

   Divide the quinoa between two bowls. Arrange the roasted squash and kale alongside, top with the sliced chicken, and spoon the lemon dressing over both bowls.

Want more detail? See the temperature guide.