1. Preheat

   Preheat the oven to 425F. Line two sheet pans with foil.

   Connect Oven
2. Salsa Creation

   Toss the tomatillos, onions, jalapenos, & garlic with olive oil. Season. Roast in oven for 20 minutes.

   • 1 lb , quartered Tomatillo
   • 2 Tbsp Olive Oil
   • 4 , peeled Garlic Cloves
   • 1 pinch Black Pepper
   • 1/2 tsp Kosher Salt
   • 1 , 1/4 inch circles White Onion
   • 2 , sliced in 4 Green Jalapeño Peppers
3. Salsa Creation Cont.

   Transfer tomatillo mixture to a blender/food processor. Add remaining ingredients. Pulse several times until chunky.

   • 1/4 bunch Fresh Cilantro Leaf
   • 1/2 tsp Kosher Salt
   • 1/2 , juiced Lime
   • 1 Tbsp Olive Oil
   • 2 tsp Ground Cumin
4. Bake Chicken Breast

   Season chicken. Bake for 25 - 28 minutes, let rest for 5 minutes.

   TIP: Why rest? Because proteins continue to cook once removed from the oven!

   • 4 , 8oz breasts Boneless Skinless Chicken Breasts
   • 1 pinch Black Pepper
   • 1 Tbsp Olive Oil
   • 1 tsp Kosher Salt
5. Flavor & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2/3 cup Red Quinoa
   • 1 1/3 cups Water
6. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 2/3 cup Red Quinoa
7. Cook Green Beans

   Drizzle green beans with olive oil. Season. Bake for 10 minutes.

   • 1 pinch Black Pepper
   • 1/2 tsp Kosher Salt
   • 1 Tbsp Olive Oil
   • 1 lb , trimmed Green Beans
8. Serve & Enjoy!

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	600 kcal
Total Fat	20 g	25%
Total Saturated Fat	3.5 g	18%
Unsaturated Fat	16 g
Cholesterol	170 mg	56%
Sodium	1870 mg	80%
Total Carbohydrate	38 g	14%
Fiber Total Dietary	8 g	29%
Sugars Total	9 g
Excellent Source: Protein	60 g	119%
Good Source: Vitamin C	42 mg	45%
Calcium Ca	106 mg	8%

Load More

	Amount per serving	Daily value percentage
Iron Fe	5 mg	30%
Potassium K	1580 mg	35%
Vitamin E	5 mg	35%
B-Vitamins
Thiamin	0.5 mg	40%
Riboflavin	0.7 mg	50%
Niacin	25.5 mg	160%
Pantothenic Acid	4 mg	80%
Vitamin B-6	2.5 mg	140%
Folate (B9)	125 µg	30%
Vitamin B-12	0.5 µg	20%

By Innit Culinary Team