Herb-Crusted Chicken with Quinoa Salad

This delicious herb-crusted chicken is paired with a refreshing quinoa salad, making it a perfect gluten-free main dish. Packed with flavors and nutrients, it's ideal for a wholesome meal.

Main Dish Gluten-Free
easy 40 min 450 cal
Steps

1. Preheat the oven to 375°F (190°C). 2. Rub the chicken breast with olive oil, sprinkle with mixed herbs, salt, and pepper. 3. Place the chicken on a baking sheet and bake for 25-30 minutes or until cooked through. 4. While the chicken is baking, rinse the quinoa under cold water. 5. In a small pot, bring 1/2 cup water to a boil, add quinoa, cover, and simmer for 15 minutes until fluffy. 6. In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, feta cheese, and lemon juice. Mix well. 7. Serve the herb-crusted chicken alongside the quinoa salad.

Ingredients

1 boneless, skinless chicken breast 1 tablespoon olive oil 1 teaspoon mixed herbs (thyme, rosemary, oregano) Salt and pepper to taste 1/4 cup quinoa 1/2 cup water 1/4 cup cherry tomatoes, halved 1/4 cucumber, diced 1 tablespoon feta cheese, crumbled Juice of 1/2 lemon

You May Also Like
Grilled Peach and Quinoa Salad
Pan-Seared Mackerel with Lemon Garlic Butter
Herb-Crusted Lamb Chops with Garlic Mashed Potatoes
Tea-Infused Chicken Stir-Fry
Spicy Black Bean Quinoa Bowl
Ginger Garlic Chicken Stir-Fry
Spiced Coffee Quinoa Bowl
Zucchini Noodles with Pesto and Grilled Chicken
Spiced Yogurt Chicken Bowl
Thai Garlic Chicken with Spinach and Mushrooms
Creamy Yogurt Chicken Bowl
Honey Mustard Glazed Chicken
Strawberry Apple French Toast Bake
Strawberry-Apple Frittata
Savory Onion and Herb Risotto