Crispy Herb-Infused Chicken with Roasted Garlic and Lemon Quinoa
This restaurant-quality dish features crispy herb-infused chicken served over a bed of roasted garlic and lemon quinoa, garnished with vibrant roasted vegetables and a drizzle of herb oil. It's a feast for the eyes and the palate, perfect for impressing guests or enjoying a healthy meal at home.
Recipe Categories:
Begin by preheating your oven to 400°F. In a small bowl, combine 2 tablespoons of olive oil, 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1/2 teaspoon of garlic powder to create the herb oil.
Rub this mixture all over 2 boneless, skinless chicken breasts, ensuring they are well coated. Season the chicken with salt and pepper to taste.
Place the chicken on a baking sheet lined with parchment paper. In a separate bowl, toss 1 cup of chopped seasonal vegetables (like bell peppers, zucchini, and carrots) with 1 tablespoon of olive oil, salt, and pepper.
Spread the vegetables around the chicken on the baking sheet. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
While the chicken and vegetables are roasting, prepare the quinoa. Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of vegetable broth in a saucepan.
Add 2 cloves of minced garlic and the juice of 1 lemon. Bring 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.
Once cooked, fluff the quinoa with a fork and stir in the zest of 1 lemon and 1 tablespoon of chopped fresh parsley.
To serve, place a generous scoop of the lemon quinoa on each plate, top with the crispy herb-infused chicken, and arrange the roasted vegetables alongside.
Drizzle with additional herb oil if desired, and garnish with lemon wedges and fresh parsley for a pop of color.
Created with Yumara • Browse more recipes