Crispy Herb-Infused Chicken with Citrus Glaze and Quinoa Salad

Begin by preheating your oven to 400°F. In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1/2 teaspoon of garlic powder to create an herb paste.

Rub this mixture all over 2 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 the oil is hot, carefully place the chicken breasts in the skillet and sear for 4-5 minutes on each side until golden brown.

While the chicken is searing, prepare the citrus glaze by combining the juice of 1 orange, the juice of 1 lemon, and 2 tablespoons of honey in a small saucepan.

Bring the mixture to a simmer over medium heat and let it reduce for about 5 minutes until slightly thickened.

Once the chicken is seared, pour the citrus glaze over the chicken in the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, cook 1 cup of quinoa according to package instructions. In a large bowl, combine the cooked quinoa with 1 cup of diced cucumber, 1 cup of halved cherry tomatoes, and 1/4 cup of chopped fresh parsley.

Drizzle with 1 tablespoon of olive oil and the juice of 1 lemon, then toss to combine. Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing.

Serve the sliced chicken over a bed of quinoa salad, drizzling any remaining citrus glaze on top for added flavor.

Garnish with lemon wedges and fresh herbs for an elegant presentation.