Herb Marinated Roasted Chicken - Half Pan Recipe
Serves up to 10. Antibiotic-free herb marinated chicken breast, hand sliced and served on a bed of our rice + quinoa blend, with our citrus herb chimichurri on the side.
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Ingredients
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Chicken Marinade
Rice and Quinoa Blend
Citrus Herb Chimichurri
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine chopped parsley, thyme, rosemary, minced garlic, olive oil, lemon juice, salt, and black pepper. Mix well.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Cooking the Chicken
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Roast the Chicken
Place the marinated chicken breasts on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
- 5
Let the Chicken Rest
Remove the chicken from the oven and let it rest for 5-10 minutes before slicing.
Preparing the Rice and Quinoa Blend
- 6
Cook the Rice and Quinoa
In a large pot, combine the white rice, quinoa, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes until the grains are cooked and the water is absorbed.
- 7
Fluff the Grain Blend
Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.
Making the Citrus Herb Chimichurri
- 8
Combine Ingredients
In a medium bowl, combine chopped parsley, cilantro, minced garlic, lemon juice, olive oil, red pepper flakes, salt, and black pepper. Mix thoroughly.
- 9
Serve
Allow the chimichurri to sit for 15-20 minutes to let the flavors meld before serving on the side with the chicken and grain blend.
