Herb-Roasted Chicken with Savory Quinoa

A simple yet flavorful dish featuring herb-infused chicken breast over savory quinoa, perfect for a high-protein meal.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by preheating your oven to 375°F (190°C). Pat the chicken breast dry with a paper towel. This helps create a better surface for browning, ensuring a flavorful crust. Season the chicken generously with salt and pepper, then rub two-thirds of the rosemary over it for aromatic infusion.
2. 2.
   In a small, oven-safe skillet, heat olive oil over medium-high heat until it shimmers. Place the chicken breast in the skillet and sear for about 3-4 minutes on each side until it develops a golden brown color. This step locks in juices and adds depth to the flavor.
3. 3.
   While the chicken is searing, rinse the quinoa under cold water to remove its natural coating, which can make it taste bitter. Once the chicken is browned, remove it from the skillet and set it aside.
4. 4.
   In the same skillet, add the rinsed quinoa and remaining rosemary, stirring to coat the quinoa with the flavorful oil and herbs left in the skillet. Pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits from the bottom of the skillet to incorporate into the liquid.
5. 5.
   Nestle the seared chicken breast on top of the quinoa. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through, reaching an internal temperature of 165°F (75°C). The quinoa should be tender and fluffy, having absorbed the broth.
6. 6.
   Allow the dish to rest for 5 minutes before serving. This resting period ensures the juices redistribute throughout the chicken, keeping it moist. If the quinoa appears too dry, drizzle with a little bit of extra chicken broth before serving.