Herb-Crusted Chicken Breast with Lemon-Garlic Quinoa

This dish features tender chicken breasts coated in a flavorful herb crust, served alongside zesty lemon-garlic quinoa. The combination of fresh herbs and citrus not only elevates the classic chicken breast but also offers a light yet satisfying meal that is perfect for any occasion. It's a balanced option that is both nutritious and delicious, meeting various dietary preferences.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, lemon zest, minced garlic, oregano, thyme, paprika, salt, and pepper to create a herb mixture.
3. Rub the herb mixture all over the chicken breasts, ensuring they are well coated.
4. Place the chicken breasts on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
5. While the chicken is baking, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and chicken broth (or water) and bring to a boil.
6. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and liquid is absorbed.
7. Stir in the lemon juice, and adjust seasoning with salt and pepper if needed.
8. Once the chicken is done, let it rest for a few minutes before slicing.
9. Serve the sliced chicken over a bed of lemon-garlic quinoa, garnished with fresh parsley.