Herb-Crusted Chicken with Lemon-Garlic Quinoa

This delightful dish features succulent chicken breasts coated in a fragrant herb crust, paired with a zesty lemon-garlic quinoa. The combination of fresh herbs and citrus creates a bright flavor profile, while the quinoa adds a nutty texture, making it a wholesome meal. Perfect for a balanced dinner, this recipe is both traditional and creatively enhanced with the use of quinoa, appealing to a variety of dietary needs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the garlic powder, onion powder, parsley, thyme, rosemary, salt, and pepper.
3. Rub the chicken breasts with olive oil, then coat them evenly with the herb mixture.
4. Place the chicken 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.
6. In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat and cover, simmering for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
7. In a small bowl, combine the lemon juice, minced garlic, and a pinch of salt. Pour this mixture over the cooked quinoa and toss gently to combine.
8. Serve the herb-crusted chicken over a bed of lemon-garlic quinoa, garnished with lemon zest.