Herb-Crusted Chicken Breast with Lemon Garlic Quinoa

This dish features succulent chicken breasts coated with a fragrant herb crust, paired with zesty lemon garlic quinoa. The combination of fresh herbs and citrus brightens the dish while maintaining a traditional comfort. It's a balanced meal that's both satisfying and nutritious, perfect for a weeknight dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup cooked quinoa
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the dried oregano, thyme, garlic powder, onion powder, salt, and pepper.
3. Rub the chicken breasts with olive oil, then coat them evenly with the herb mixture.
4. Place the chicken breasts on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center.
5. While the chicken is baking, prepare the quinoa. In a saucepan, combine the cooked quinoa with lemon juice, lemon zest, minced garlic, and chopped parsley. Stir until well mixed and heated through.
6. Serve the herb-crusted chicken on a bed of lemon garlic quinoa, garnished with extra parsley if desired.