Savory Herb Chicken with Quinoa Pilaf

A delicious high-protein dish featuring juicy seared chicken breast and flavorful quinoa pilaf enhanced with aromatic herbs.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by rinsing the quinoa under cold water to remove any bitter residues. Add it to a small saucepan with 1/4 cup of low-sodium chicken broth. Bring it to a boil over medium heat, then reduce to a simmer and cover. Cook for about 15 minutes until the quinoa is tender and has absorbed all the liquid. Fluff with a fork and set aside.
2. 2.
   While the quinoa is cooking, prepare the chicken breast. Pat it dry with paper towels for a better sear. Season with a pinch of salt and the dried Italian herbs evenly on both sides.
3. 3.
   Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, gently place the chicken breast into the skillet. Cook for about 5-6 minutes on each side. The chicken should have a golden-brown crust and be cooked through to an internal temperature of 165°F (74°C). If the chicken browns too quickly, reduce the heat to medium to prevent burning and ensure thorough cooking.
4. 4.
   Once the chicken is done, let it rest for a few minutes before slicing. This helps to retain the juices within the meat.
5. 5.
   Serve the sliced chicken on top of the quinoa pilaf. Drizzle any remaining juices from the skillet over the dish for added flavor. Enjoy warm.