Herb-Crusted Chicken Breast with Lemon-Garlic Quinoa

This dish features juicy, skinless boneless chicken breasts coated in a fragrant herb crust, paired with a zesty lemon-garlic quinoa. The combination of fresh herbs, garlic, and lemon creates a vibrant flavor profile that elevates the simple chicken to a delightful main course. It’s a perfect balance of traditional cooking methods and a creative twist with the quinoa, making it a wholesome meal that’s both satisfying and healthy.

Ingredients:

• 4 skinless boneless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups chicken broth or water
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the dried oregano, thyme, garlic powder, salt, and pepper.
3. Rub the chicken breasts with olive oil and then coat them with the herb mixture on both sides.
4. Place the chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (75°C).
5. While the chicken is baking, prepare the quinoa. In a medium saucepan, combine the quinoa and chicken broth (or water). Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the liquid is absorbed.
6. In a small skillet, heat a teaspoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
7. Once the quinoa is cooked, fluff it with a fork and stir in the sautéed garlic, lemon zest, and lemon juice. Season with salt and pepper to taste.
8. To serve, plate the herb-crusted chicken alongside the lemon-garlic quinoa and garnish with fresh parsley.