Herb-Roasted Chicken with Quinoa and Roasted Vegetables

This Herb-Roasted Chicken dish combines the classic flavors of roasted chicken with a modern twist of quinoa and seasonal roasted vegetables. The savory herbs and spices infuse the chicken with flavor, while the quinoa provides a protein-rich base that's perfect for a diabetic-friendly meal. Roasted vegetables add a delightful sweetness and texture, making this dish not only healthy but also satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth or water
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups mixed seasonal vegetables (e.g., bell peppers, zucchini, carrots, broccoli)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix olive oil, garlic powder, onion powder, thyme, rosemary, paprika, salt, and pepper.
3. Coat the chicken breasts with the herb mixture and place them in a baking dish.
4. In a separate bowl, toss the mixed vegetables with a little olive oil, salt, and pepper, then spread them around the chicken in the baking dish.
5. Bake the chicken and vegetables for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. While the chicken is baking, cook the quinoa. In a saucepan, bring the chicken broth or water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
7. Fluff the quinoa with a fork and set aside.
8. Serve the herb-roasted chicken over a bed of quinoa, topped with the roasted vegetables. Garnish with fresh parsley.