Crispy Herb-Infused Chicken with Citrus Glaze and Quinoa Salad

Begin by preheating your oven to 400°F. In a small bowl, mix together the breadcrumbs, chopped fresh herbs, salt, and pepper.

Next, take the chicken breasts and pat them dry with paper towels. Dip each chicken breast into the beaten egg, allowing any excess to drip off.

Then, coat each breast in the breadcrumb mixture, pressing gently to adhere the crumbs. Heat the olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, carefully place the coated chicken breasts in the skillet and sear for 3-4 minutes on each side until golden brown.

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, prepare the citrus glaze by combining the orange juice, honey, and soy sauce in a small saucepan over medium heat.

Bring the mixture to a simmer and cook for 5-7 minutes until slightly thickened. For the quinoa salad, rinse the quinoa under cold water, then cook it according to package instructions.

Once cooked, fluff the quinoa with a fork and mix in the diced cucumber, cherry tomatoes, and parsley.

Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. To serve, place the crispy chicken on a plate, drizzle with the citrus glaze, and serve alongside the quinoa salad.

Garnish with additional herbs if desired.