Spice Roasted Chicken Rub With Quinoa And Snap Peas
Chicken is an extremely versatile protein that can be dressed up in a variety of delicious ways. It is time to give chicken the attention it deserves with the best-roasted chicken rub recipe.
Ingredients
Ingredients:
- 1 5-6 lb. chicken cut into eighths
- 2 tsp. salt
- 2 Tbsp. paprika
- 1 Tbsp. garlic powder
- 2 Tbsp. oil
- 2 cups white quinoa
- 5 cups water
- 1 Tbsp. oil
- 1.5 lb sugar snap peas
- salt and black pepper to season
Instructions
- Heat oven to 425º. Place chickens on a parchment-lined baking sheet, and coat the outside of the chicken in spices and oil. Roast for 45-55 minutes uncovered until cooked through and golden brown. Cover with aluminum foil to let the chicken rest and keep warm before serving.
- To make the quinoa, in a medium (pareve) pot mix together quinoa and water. Bring to a boil, then cover and simmer until the water is absorbed, about 10 minutes. Uncover and fluff with a fork. Move half the quinoa to a storage container. Let cool to room temperature before storing it in the fridge.
- For the sautéed snap peas, heat the oil in a (pareve or meat) pan and add the snap peas. Sauté until cooked through, but still bright green. Season with salt. Remove half to a storage container and store for later use.
- Once all the ingredients are ready, serve them together on a plate, or serve the quinoa and snap peas separately in a small bowl and enjoy.