Herb-Crusted Chicken Breast with Lemon-Garlic Quinoa

This dish features tender, juicy chicken breasts coated in a flavorful herb crust, served alongside a zesty lemon-garlic quinoa. The combination of fresh herbs and citrus elevates the classic chicken dinner while keeping it wholesome. Perfect for a balanced meal that is both satisfying and nutritious.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves (minced)
• 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 olive oil, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
3. Rub the herb mixture evenly over the chicken breasts.
4. Place the chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
5. While the chicken is baking, rinse the quinoa under cold water.
6. In a saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
7. Remove the quinoa from heat and fluff with a fork. Stir in lemon juice, salt, and pepper to taste.
8. Once the chicken is done, let it rest for 5 minutes before slicing.
9. Serve the chicken on a bed of lemon-garlic quinoa, garnished with fresh parsley.