Herb-Crusted Chicken with Lemon Garlic Quinoa

This 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 elevates the classic flavors, making it a delightful main course that is both satisfying and nutritious. Perfect for a family dinner or a special occasion, this recipe respects traditional cooking methods while adding a creative twist with the quinoa.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 lemon, zested and juiced
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the chopped parsley, basil, Parmesan cheese, salt, black pepper, and paprika.
3. Rub the chicken breasts with olive oil, then coat them with the herb mixture, pressing it onto the surface.
4. Place the chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until cooked through.
5. While the chicken is baking, prepare the quinoa. In a saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
6. Remove the quinoa from heat, fluff with a fork, and stir in the lemon juice, lemon zest, and minced garlic. Let it sit covered for an additional 5 minutes.
7. Serve the herb-crusted chicken over a bed of lemon garlic quinoa.