Citrus-Herb Infused Chicken with Pistachio-Cranberry Quinoa and Honey-Lavender Drizzle

Begin by preheating your oven to 375°F. In a small bowl, combine the zest of 1 lemon, 1 orange, and 2 tablespoons of fresh thyme leaves.

Add 1/4 cup of olive oil and mix well. Rub this citrus-herb mixture all over 4 boneless, skinless chicken breasts, ensuring they are evenly coated.

Season the chicken with salt and pepper to taste. Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.

Once hot, sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of chicken broth and bring to a boil.

Reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

In a separate bowl, mix 1/2 cup of chopped pistachios and 1/2 cup of dried cranberries into the cooked quinoa.

Fluff the quinoa with a fork and season with salt and pepper to taste. For the honey-lavender drizzle, combine 1/4 cup of honey, 1 tablespoon of dried lavender, and 1 tablespoon of lemon juice in a small saucepan over low heat.

Stir until the honey is warmed and the lavender is fragrant, about 3-5 minutes. To serve, place a generous scoop of the pistachio-cranberry quinoa on each plate, top with a chicken breast, and drizzle with the honey-lavender sauce.

Garnish with additional thyme leaves if desired.