Herb-Crusted Chicken with Quinoa and Roasted Vegetables

This high-protein dinner features succulent herb-crusted chicken paired with fluffy quinoa and a medley of roasted vegetables. The dish balances traditional flavors with a creative twist, offering a satisfying and nutritious meal that's perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the thyme, rosemary, minced garlic, salt, and pepper. Rub this mixture all over the chicken breasts.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
4. Remove the chicken from the skillet and set aside. In the same skillet, add the cherry tomatoes, bell pepper, and zucchini. Drizzle with the remaining olive oil and season with salt and pepper. Toss to combine.
5. Place the chicken on top of the vegetables, then transfer the skillet to the oven. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
6. While the chicken is baking, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
7. Fluff the quinoa with a fork and set aside.
8. Serve the herb-crusted chicken over a bed of quinoa with roasted vegetables on the side. Garnish with lemon wedges.