Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 8 ounces carrots and slice diagonally 1/4 inch thick. Remove tough stems from 8 ounces organic kale, tear the leaves into bite-size pieces, and dry thoroughly. Keep the vegetables separate.

2. 2.

   Slice 12 ounces chicken breast horizontally into two roughly equal cutlets about 1/2 inch thick. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set aside while preparing the other components.

3. 3.

   Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Combine in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

4. 4.

   On a large rimmed baking sheet, toss the sliced carrots with 2 teaspoons olive oil and 1/4 teaspoon fine sea salt. Spread out and roast for 15 minutes.

5. 5.

   Meanwhile, finely grate 1 small garlic clove and strip 1 teaspoon leaves from fresh thyme sprigs. Finely grate 1 teaspoon zest and squeeze 2 tablespoons juice from 1 small lemon. Whisk the dressing together in a small bowl:

   • 1 tablespoon Dijon mustard
   • 2 tablespoons lemon juice and 1 teaspoon lemon zest
   • 2 teaspoons olive oil
   • 1 small garlic clove, finely grated
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon black pepper

   Whisk in 1 tablespoon water to make a light, pourable 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, until the thickest part reaches 160°F. Transfer to a board and rest for 5 minutes before slicing across the grain.

7. 7.

   After the carrots have roasted for 15 minutes, turn them. Toss the prepared kale with 1 teaspoon olive oil and 1/4 teaspoon fine sea salt, then spread it beside the carrots, using a second baking sheet if needed to avoid crowding. Roast for another 7–10 minutes, until the carrots are tender and the kale is wilted with crisp edges.

8. 8.

   Divide the quinoa between two bowls. Arrange the roasted carrots, kale, and sliced chicken on top. Spoon the mustard-thyme dressing over both bowls and serve.

Want more detail? See the temperature guide.