Golden Herb-Crusted Chicken with Quinoa Trio

A succulent herb-crusted chicken breast paired with a fluffy quinoa base, perfect for a protein-packed meal.

⏱️ Cooking Time: 35 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat the oven to 375°F (190°C). Pat the chicken breast dry with paper towels to remove excess moisture, which helps in forming a crisp crust. Rub the chicken with olive oil and sprinkle evenly with herbs and salt. For the best adherence, press the herbs into the chicken using your fingers.
2. 2.
   In an oven-safe skillet, heat a bit of additional olive oil over medium heat. Once the oil is shimmering but not smoking, add the chicken breast. Sear each side for about 3 minutes until a golden crust forms. If the chicken sticks to the pan, let it cook a bit longer until it releases naturally.
3. 3.
   Transfer the skillet to the preheated oven. Bake the chicken for 20 minutes, or until an internal temperature of 165°F (74°C) is reached. Meanwhile, prepare the quinoa.
4. 4.
   In a medium saucepan, bring 1 cup of water to a boil. Stir in the rinsed quinoa and reduce the heat to low. Cover and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. If the quinoa is not fully cooked, add a tablespoon of water and continue cooking.
5. 5.
   Let the chicken rest for 5 minutes after removing from the oven to redistribute its juices. Serve the chicken over the quinoa, drizzling with any pan juices for added flavor. Enjoy your high-protein meal with a crispy, herb-infused crust and nutty quinoa.