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SPICY ROAST CHICKEN WITH MEXICAN QUINOA

Spicy Roast Chicken with Mexican Quinoa

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion diced
  • 1/2 cup diced green pepper
  • 2 minced garlic cloves
  • 1 cup chicken broth
  • 1 cup fresh salsa drained
  • 3 cups cooked quinoa
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon hot paprika
  • 2 teaspoons sea salt
  • 2 tablespoons olive oil
  • 1 whole Wise Organic Chicken

Instructions

  • Heat two tablespoons olive oil in large skillet on medium heat. Sauté onion, green pepper, and garlic until softened. Add chicken broth, salsa, quinoa and salt, and stir until combined.
  • Pour quinoa into a greased 9X13 baking dish.
  • For the Roast Chicken:
  • Preheat oven to 400°F degrees. 
  • Butterfly the chicken, removing the backbone.
  • Combine all spices into a small bowl. Rub the spice mixture under chicken breast skin, then rub the remaining mixture on the rest of the outer chicken skin.
  • Heat olive oil in a large skillet over medium high to high heat. Add butterflied chicken, breast side down, and cook until browned on outer side. Flip chicken and cook for a few minutes more, until browned.
  • Top quinoa in baking pan with browned chicken and roast for 45 minutes, or until internal temperature of chicken reaches 165°F.