Herb-Crusted Chicken with Lemon Garlic Quinoa

This dish features juicy herb-crusted chicken paired with a zesty lemon garlic quinoa, balancing traditional flavors with a fresh twist. The chicken is seasoned with a blend of savory herbs, while the quinoa offers a light yet fulfilling side, making it perfect for a wholesome dinner. This recipe is not only delicious but also meets dietary needs as it is gluten-free and high in protein.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1 lemon (zested and juiced)
• 2 cloves garlic (minced)
• 1/4 cup fresh parsley (chopped)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, thyme, rosemary, garlic powder, salt, and pepper.
3. Rub the herb mixture over the chicken breasts and place them on a baking sheet.
4. Bake in the preheated oven for 25-30 minutes, until chicken is cooked through and reaches an internal temperature of 165°F (74°C).
5. While the chicken is baking, rinse the quinoa under cold water.
6. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Once the quinoa is cooked, remove from heat and fluff with a fork.
8. Stir in lemon zest, lemon juice, minced garlic, and chopped parsley.
9. Serve the herb-crusted chicken alongside the lemon garlic quinoa.