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.

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.

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