Roasted Chicken Breast with Quinoa and Steamed Green Beans

Ingredients

• Chicken breast 8 oz
• Quinoa 2 cups
• Green beans 2 cups
• Olive oil 1 tbsp

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the chicken.
   Tip: Preheating ensures even cooking and a nicely roasted chicken.
2. Prepare the chicken breast. Pat the chicken breast dry with paper towels. Rub the chicken evenly with the olive oil to help it brown and stay moist during roasting. Optionally, season with salt and pepper.
   Tip: Drying the chicken helps the oil and seasonings stick better.
3. Roast the chicken. Place the chicken breast on a baking sheet or oven-safe dish. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
   Tip: Use a meat thermometer to avoid under or overcooking.
4. Cook the quinoa. If you don’t have cooked quinoa ready, rinse 2/3 cup dry quinoa under cold water. Combine with 1 1/3 cups water in a pot, bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until water is absorbed and quinoa is fluffy. Fluff with a fork.
   Tip: Rinsing quinoa removes its natural bitter coating.
5. Steam the green beans. Trim the ends of the green beans. Place them in a steamer basket over boiling water, cover, and steam for about 5-7 minutes until tender but still crisp.
   Tip: Avoid overcooking to keep the beans bright green and crunchy.
6. Plate and serve. Slice the roasted chicken breast if desired. Serve alongside the cooked quinoa and steamed green beans. Drizzle any pan juices over the chicken for extra flavor.
   Tip: Let the chicken rest for 5 minutes before slicing to retain juices.

Pro tips

• Use a meat thermometer for perfectly cooked chicken every time.
• Rinse quinoa thoroughly to improve its taste and texture.