Crispy Chicken with Roasted Carrots and Quinoa
A delicious and nutritious meal for the whole family to enjoy.
To add a unique flavour to the chicken, I combined it with roasted carrots. Parsley leaves and fresh mint make the whole meal more exotic, while quinoa is the perfect choice for a side dish.
Preparation time: 40 minutes
4 chicken thighs
a pinch of salt
a pinch of black pepper
2 tsp olive oil for coating
350 g smaller carrots, chopped into rings
150 g quinoa
⅓ cup parsley leaves, finely chopped
⅓ cup roasted pumpkin seeds
⅓ cup fresh mint leaves, finely chopped
1 garlic clove, minced
2 tbsp olive oil
1 tbsp lemon juice
2 tsp grated lemon peel
1. Preheat the oven to 200°C. Season the meat, arrange with the skin side up in a pan previously lined with baking paper, then cover the pan with foil. Bake for 20 minutes until softened. 2. Remove the foil, take the meat from the pan, and place it on a plate.
3. In the same pan, arrange carrots, then top them with meat skin side up. Coat with olive oil and bake for 8-10 minutes.
4. In the meantime, cook the quinoa following the packaging instructions. Add parsley leaves, mint, pumpkin seeds, garlic, olive oil, lemon juice, and grated lemon peel, then stir everything well.
5. Serve the meat with quinoa and enjoy.