Savory Herb-Crusted Chicken with Lemon Garlic Quinoa

This savory dish combines traditional herb-crusted chicken with a creative twist by serving it over lemon garlic quinoa. The chicken is seasoned with a blend of fresh herbs for a fragrant and flavorful crust, while the quinoa is infused with zesty lemon and aromatic garlic, creating a delightful balance of textures and tastes. This recipe is both nutritious and satisfying, perfect for a wholesome dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup quinoa
• 2 cups chicken broth or water
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix olive oil, minced garlic, lemon zest, oregano, thyme, rosemary, salt, and pepper.
3. Rub the herb mixture all over the chicken breasts, coating them evenly.
4. Place the chicken on a baking sheet and bake for 25-30 minutes, or until cooked through and golden brown.
5. While the chicken is baking, rinse the quinoa under cold water.
6. In a saucepan, bring chicken broth (or water) to a boil. Add the quinoa and reduce to a simmer. Cover and cook for about 15 minutes until the quinoa is fluffy.
7. Stir in lemon juice and season with salt and pepper.
8. Once the chicken is done, let it rest for a few minutes before slicing.
9. Serve the herb-crusted chicken over a bed of lemon garlic quinoa, garnished with fresh parsley.