Chicken & Quinoa With Goat Cheese

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
2. Use scissors to cut open the package of chicken breasts (a). Place the chicken on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Place the chicken in the pan and sear for 2 minutes, then flip over with tongs and sear the other side for 2 minutes. (Add a minute to each side if makig 4+ servings).
3. After searing, add the carrots (b) to the pan and then place the pan into your 425 degree oven and cook for 7 minutes (add 2 minutes if making 4+ servings). When the cook time is up, remove the pan from the oven and place the chicken on a cutting board to rest.
4. Place the pan of carrots back on the stovetop over no heat. Add the quinoa (c) to the pan. Season with a pinch of salt and pepper and stir. Add the nuts (d), arugula (e) and vinaigrette (f) to the pan. Gently stir with a wooden spoon to incorporate the ingredients together.
5. Open the lid slightly on the container of roasted garlic goat cheese (g). Place in the microwave and warm for 30-60 seconds.
6. Using a serving spoon, evenly distribute the roasted garlic goat cheese onto your serving plates. Using the back of the spoon, spread the sauce out into a circle so that it covers about 50% of the plate.
7. Spoon the quinoa and nut mixture on top of the sauce. Slice the chicken into 1/2-inch thick slices and place on top of the quinoa and nut mixture.