Crispy Herb-Infused Chicken with Spicy Mango-Coconut Salsa and Cilantro-Lime Quinoa

Begin by preheating your oven to 400°F (200°C). In a mixing bowl, combine 1 cup of panko breadcrumbs, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, and 1 teaspoon of garlic powder.

In another bowl, whisk together 1 large egg and 1 tablespoon of Dijon mustard. Dip each chicken breast into the egg mixture, allowing excess to drip off, then coat thoroughly in the breadcrumb mixture.

Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown.

While the chicken is baking, prepare the quinoa by rinsing 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa with 2 cups of water, 1 teaspoon of salt, and the juice of 1 lime.

Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.

For the spicy mango-coconut salsa, dice 1 ripe mango and combine it in a bowl with 1/2 cup of shredded coconut, 1 small jalapeño (finely chopped), the juice of 1 lime, and a pinch of salt.

Mix well and set aside. Once the chicken is done, let it rest for 5 minutes before slicing. To serve, place a generous scoop of cilantro-lime quinoa on each plate, top with slices of crispy chicken, and spoon the spicy mango-coconut salsa over the top.

Garnish with fresh cilantro leaves for an extra pop of color and flavor.