Ingredients
- 2-3 chicken breasts
- 1 teaspoon olive oil
- 2 teaspoons paprika-based spice blend (Recommended: La Boite’s Ararat spice blend)
- ⅓ cup cranberries frozen or fresh
- 1 bulb fennel with fronds sliced
- 3-5 fresh figs sliced in half
- 1 cup quinoa
- ½ lemon
Instructions
- Preheat oven to 400°F.
- Place chicken breasts on a sheet pan. Sprinkle paprika-based spice blend over the chicken.
- Place cranberries, fennel slices, and fresh figs cut-side down onto a sheet pan. Season the ingredients, including chicken, with salt and pepper. Then drizzle olive oil over them.
- Roast in the oven for 25-30 minutes, until chicken registers 160°F on a meat thermometer.
- While everything roasts, place quinoa in a rice cooker and add the designated amount of water. Turn on white rice setting (or equivalent).
- When everything is done cooking, place quinoa in a bowl. Slice one chicken breast and place it in the bowl. Place the desired amount of fennel, cranberries, and figs in the bowl. Sprinkle fresh fennel fronds on top and add a spritz lemon juice.
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