Chicken breast with matcha sauce and quinoa

Ingredients for 4 servings:

• 4 chicken breasts, 180 g each
• 2 small kohlrabi
• 6 carrots
• 4 garlic cloves
• 1 tbsp olive oil
• 4 rosemary sprigs
• 4 sprigs of marjoram
• 120 g quinoa
• 1 bunch arugula
• 100 ml cream
• 2 tbsp nutritional yeast
• 2 tsp matcha powder
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Cut the kohlrabi and carrots into sticks. Crush the garlic with the back of a knife. Place everything in a bowl and mix with salt, pepper, and olive oil. Wash the chicken breasts, pat dry, and season with salt and pepper. Prepare the quinoa according to the package instructions and arrange on plates. Prepare four parchment-lined parcels: Place some vegetables, a sprig of rosemary and marjoram, and a chicken breast on each parchment paper, then tie the parchment paper tightly with kitchen string. Bake the parcels in the oven at 160°C for 20 minutes. For the sauce, chop the arugula, puree with cream, nutritional yeast, and matcha powder, and season with pepper. Open the parchment-lined parcels with scissors, place the chicken breast and vegetables on the quinoa, and serve with the matcha sauce.