Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim 1 pound Brussels sprouts and halve them lengthwise, quartering any especially large ones. Toss on a large rimmed baking sheet with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down.

2. 2.

   Pat 12 ounces boneless skinless chicken breast dry. Slice horizontally into 2 similarly sized cutlets, then gently pound any thick spots to about 1/2 inch thick. Season both sides with 3/4 teaspoon fine sea salt and let stand while you start the other components.

3. 3.

   Roast the Brussels sprouts for 22–25 minutes, until deeply browned underneath and tender.

4. 4.

   Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine 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.

5. 5.

   Make the lemon dressing by whisking together the following in a medium bowl:

   • 2 tablespoons juice and 1 teaspoon finely grated zest from 1 medium lemon
   • 2 teaspoons olive oil
   • 1 teaspoon honey
   • 1/4 teaspoon black pepper

   Core and thinly slice 1 small Fuji apple, then toss it with 1 tablespoon of the dressing to keep it bright.

6. 6.

   Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 4–6 minutes per side, until golden and the center reaches 160°F. Transfer to a board and rest for 5 minutes before slicing across the grain.

7. 7.

   Divide the quinoa between 2 bowls. Arrange the roasted Brussels sprouts, sliced chicken, and dressed apple over the top. Spoon the rest of the lemon dressing over the bowls and serve warm.

Want more detail? See the temperature guide.