Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 1 pound broccoli crown into bite-size florets; peel and thinly slice the tender stem. Cut 4 ounces red onion into 1/2-inch wedges. Spread both on a large rimmed baking sheet.

2. 2.

   Cut 12 ounces chicken breasts horizontally into two similarly sized cutlets, then pound any thick areas to about 1/2 inch. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and set aside while you prepare the other components.

3. 3.

   Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher 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.

   Toss the broccoli and onion with 1 tablespoon olive oil and 2 teaspoons Diamond Crystal kosher salt. Roast for 18–22 minutes, turning once, until the broccoli stems are tender and the edges are browned.

5. 5.

   Finely grate the zest of 1 lemon and squeeze its juice; mince 2 garlic cloves. In a small bowl, whisk together the following:

   • 1 teaspoon lemon zest and 2 tablespoons lemon juice from the prepared lemon
   • 2 teaspoons olive oil
   • 2 minced garlic cloves
   • 1 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Set this lemon-herb dressing aside and cut any unused lemon into wedges for serving.

6. 6.

   While the vegetables roast, heat 1 teaspoon olive oil in a skillet over medium heat. Add the salted chicken cutlets and cook for 4–6 minutes per side, until golden and the thickest part reaches 160°F. Transfer to a clean plate and rest for 5 minutes, then slice across the grain.

7. 7.

   Stir half the lemon-herb dressing into the warm quinoa. Divide the quinoa between two bowls, then arrange the roasted vegetables and sliced chicken on top. Spoon the other half of the dressing over the bowls and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.