Parmesan Crusted Chicken with Lemon Herb Quinoa

This dish features tender chicken breasts coated in a crispy Parmesan crust, served over a bed of zesty lemon herb quinoa. The combination of the savory cheese and the refreshing lemon creates a delightful balance of flavors, making it a perfect weeknight meal that is both satisfying and wholesome.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 lemon (zest and juice)
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a shallow bowl, whisk the eggs together. In another bowl, combine the Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and pepper.
3. Dip each chicken breast first into the egg mixture, then coat with the Parmesan-breadcrumb mixture, pressing gently to adhere.
4. Place the coated chicken breasts on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the chicken is cooked through and the crust is golden brown.
5. While the chicken is baking, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil.
6. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
7. Remove from heat and stir in the lemon zest, lemon juice, olive oil, and chopped parsley.
8. Serve the Parmesan crusted chicken over a bed of lemon herb quinoa, garnished with additional parsley if desired.