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Delicious, healthy and colorful dinner. Chicken is the best comfort food in our house. We would have roasted chicken once a week and I would make extra 2-3 portions so we would have leftovers for next day’s lunch to reheat or to make some delicious sandwich. I try not to be boring and always come up with some new variations. Here is our from this week 🙂
Healthy and Quick Dinner | Roasted Chicken with Rainbow Quinoa Salad
Course: MainDifficulty: Easy6
servings10
minutes45
minutes55
minutesIngredients
- Chicken
6 chicken legs
6 tsp. of sea salt
5 tbsp. of sweet paprika
5 tsp. of thyme
3 tsp. of dried granulated garlic, I like to use it course, gives some nice toasted crunch
2 tbsp. of dried onion
2 tsp. sweet basil
2 tsp. oregano
3 tbsp. of dried parsley
- Quinoa salad
3 cups of rainbow cooked quinoa
2 large tomatoes, chopped
1 English cucumber, chopped
1 bunch of green onions, chopped
2 medium avocados, chopped
1 red bell pepper
Salt, pepper to taste
1 lemon juice
2 tbsp. of olive oil
Let’s make it
- Chicken
- Preheat the oven to 375 F.
- Mix olive oil with spices making a paste.
- Pat dry the chicken to get the crispy skin and rub with oils and spices mixture all over.
- Place on the baking sheet and let it sit at room temperature for at least 30 min to absorb the flavors. If you in a hurry, cook it right away, still will be delicious.
- Roast in the oven for 45-60 min or until nicely roasted and internal temperature has reached at least 165 F.
- Quinoa salad
- Mix all the ingredients together.
- Serving
- Serve and enjoy!
