Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat 12 ounces chicken breast dry and pound to an even 3/4-inch thickness. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside while preparing the vegetables.

2. 2.

   Scrub 1 pound carrots and cut into 1/2-inch-thick batons. Peel 4 ounces yellow onion and cut into thin wedges, keeping the layers together where possible. Toss on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1 teaspoon fresh thyme leaves

   Spread into a single layer. Roast for 25–30 minutes, turning halfway through, until the carrots are tender and browned at the edges.

3. 3.

   While the vegetables roast, rinse 1/2 cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. 4.

   Make the dressing in a small bowl by whisking together:

   • 2 teaspoons Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon honey
   • 2 teaspoons olive oil
   • 1 small garlic clove, peeled and finely grated
   • 1/4 teaspoon ground black pepper

   Whisk in 1 tablespoon water to make a light, pourable dressing.

5. 5.

   Heat 1 teaspoon olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 5–7 minutes per side, adjusting the heat to prevent scorching, until the center reaches 165°F. Sprinkle with 1 teaspoon fresh thyme leaves during the final minute. Transfer to a cutting board and rest for 5 minutes, then slice across the grain.

6. 6.

   Divide the quinoa between two bowls. Arrange the roasted carrots and onions alongside it, top with the sliced chicken, and spoon the Dijon dressing over each bowl.

Want more detail? See the temperature guide.