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.