Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Pat 10 oz chicken breast dry and slice horizontally into two evenly thick cutlets. Season with 1 1/4 teaspoons Diamond Crystal kosher salt and let stand while you prepare the vegetables.

2. 2.

   Peel and seed 1 small butternut squash, about 1 1/2 lb whole, to yield 1 lb flesh; cut into 1/2-inch cubes. Peel 4 oz red onion and cut into thin wedges. Toss on a large rimmed baking sheet with:

   • 3/4 tablespoon olive oil
   • 2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon smoked paprika

   Spread into one layer and roast for 15 minutes.

3. 3.

   Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Combine in a small saucepan with 1 cup water and 1 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork.

4. 4.

   Cut 8 oz broccoli into small florets, peeling and thinly slicing the tender stem. Toss with 1/4 tablespoon olive oil and 3/4 teaspoon Diamond Crystal kosher salt. After the squash has roasted for 15 minutes, turn it and add the seasoned broccoli to the sheet. Roast for another 15 minutes, until the squash is tender and the broccoli edges are browned.

5. 5.

   While the vegetables finish roasting, rub the salted chicken with 1 teaspoon ground cumin and 1/4 teaspoon black pepper. Heat 1/2 tablespoon olive oil in a skillet over medium heat. Cook the cutlets for approximately 4–6 minutes per side, pulling them when the thickest part reaches 160°F. Transfer to a clean board and rest for 5 minutes.

6. 6.

   Finely grate 1 small garlic clove and juice 1 lime to obtain about 2 tablespoons juice. Whisk together the vinaigrette:

   • 2 tablespoons lime juice
   • The grated garlic
   • 2 tablespoons olive oil
   • 1/4 teaspoon Diamond Crystal kosher salt

   Whisk vigorously until blended.

7. 7.

   Divide the quinoa and roasted vegetables between two bowls. Slice the rested chicken across the grain and arrange on top. Whisk the lime-garlic vinaigrette again, spoon it over the bowls, and serve.

Want more detail? See the temperature guide.