Herb-Crusted Chicken with Lemon-Garlic Quinoa

This Herb-Crusted Chicken with Lemon-Garlic Quinoa is a delightful balance of traditional flavors and creative twists. The chicken is seasoned with a blend of fresh herbs, giving it a fragrant crust, while the lemon-garlic quinoa adds a refreshing and zesty touch. Perfect for a book club gathering, this dish is not only appealing but also meets dietary needs with its high protein and fiber content.

Ingredients:

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

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the chopped parsley, thyme, rosemary, salt, and pepper.
3. Rub the chicken breasts with olive oil, then coat them with the herb mixture, pressing it into the chicken.
4. Place the chicken on a baking sheet and bake for 25-30 minutes, or until cooked through.
5. Meanwhile, rinse the quinoa under cold water. In a saucepan, combine the quinoa and chicken broth, and bring to a boil.
6. Reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
7. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant.
8. Stir in the lemon juice and zest, then add the cooked quinoa, mixing well to combine.
9. Serve the herb-crusted chicken on a bed of lemon-garlic quinoa.