Herbed Chicken and Quinoa Plate

A delicious and high-protein dish featuring juicy herbed chicken served on a bed of fluffy quinoa and fresh spinach.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your oven to 375°F (190°C). Brush the chicken breast with olive oil and season it with herbs de Provence, making sure to coat it evenly. Place the chicken on a baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). The chicken should be golden brown and juicy. If it's not quite done, give it an extra 5 minutes, checking until perfectly cooked.
2. 2.
   While the chicken is baking, rinse the quinoa under cold water in a fine-mesh strainer. This removes any bitterness on the surface. In a small pot, add the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. If the quinoa seems dry, add a splash more water and cook for an additional 5 minutes.
3. 3.
   Once the chicken is done, let it rest for a few minutes before slicing. Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.
4. 4.
   Chop the fresh spinach and stir it into the warm quinoa. The heat will wilt the spinach slightly, enhancing its flavor and retaining nutrients. Taste the quinoa, adding a pinch of salt or a splash of olive oil if needed for extra flavor.
5. 5.
   Slice the chicken breast into thin medallions and arrange them over the quinoa and spinach mixture. Serve immediately on a plate, and enjoy a nutritious, high-protein meal that’s both satisfying and simple.