Crispy Herb-Infused Chicken with Citrus Quinoa and Avocado Salsa

Begin by preheating your oven to 400°F (200°C). In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and a pinch of salt and pepper to create a herb-infused oil.

Rub this mixture all over 2 boneless, skinless chicken breasts, ensuring they are well coated. Place the chicken breasts on a baking sheet lined with parchment paper.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

While the chicken is baking, rinse 1 cup of quinoa under cold water and then combine it with 2 cups of vegetable broth in a medium saucepan.

Bring the mixture to a boil, then 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, prepare the avocado salsa by dicing 1 ripe avocado, 1 small tomato, and 1/4 red onion.

Squeeze the juice of 1 lime over the mixture and add a pinch of salt. Once the quinoa is cooked, fluff it with a fork and stir in the zest and juice of 1 orange, along with 1/4 cup of chopped fresh cilantro.

To serve, slice the baked chicken and place it on a bed of citrus quinoa, topping it with the avocado salsa for a burst of flavor and freshness.