Gwillimdale Cookbook (8.5 x 11 in) - Flipbook - Page 19
Directions
Preheat the oven to 400°F. Line a baking tray with parchment paper for easy
clean-up if you like.
Place the prepared carrots, onions, and beets onto a baking tray. Add 2 tbsp of
oil and 1 ½ tablespoons of fresh rosemary or ½ tsp of dried rosemary. Season
with salt and pepper. Mix to combine. Bake in the oven for 45-50 minutes until
the vegetables are fork-tender. Turn them over about halfway through baking.
On a second baking tray, prepare the chicken. Season the chicken with salt and
pepper on both sides and the remaining rosemary. Bake for about 20 minutes
or until cooked through (be sure your chicken is cooked to an internal
temperature of 165°F). It may take longer depending on how thick your chicken
is.
While the vegetables and chicken are cooking, prepare the dressing. Combine
the tahini, lemon juice, maple syrup, garlic, salt, and pepper in a mason jar or
container with a well-fitting lid. Whisk to combine. Add hot water, 1 tbsp at a
time and whisk to thin out the dressing until it is smooth and pourable.
Once the chicken and vegetables are cooked, assemble the bowls. Add about
½ cup of quinoa to each bowl then a handful of arugula. Add ¼ of the roasted
vegetables. Slice the chicken breast into bite-sized pieces and place on top of
the vegetables. Drizzle on dressing. Enjoy.
Prepare Time
15 Minutes
Cook Time
50 Minutes
Yield
4 Bowls
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