Crockpot Zesty Herb Chicken with Roasted Garlic and Lemon Quinoa

Begin by seasoning the chicken breasts with salt, pepper, and a blend of dried herbs such as thyme, rosemary, and oregano.

In a large skillet, heat 1 tablespoon of olive oil over medium heat and sear the seasoned chicken for 3-4 minutes on each side until golden brown.

Transfer the seared chicken to the crockpot. In the same skillet, add 1 chopped onion and 4 minced garlic cloves, sautéing until the onion is translucent.

Pour in 1 cup of low-sodium chicken broth and 1 tablespoon of lemon juice, scraping up any browned bits from the skillet.

Pour this mixture over the chicken in the crockpot. Add 1 cup of diced bell peppers and 1 cup of cherry tomatoes to the crockpot for added flavor and nutrition.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and fully cooked.

For the lemon quinoa, rinse 1 cup of quinoa under cold water and combine it with 2 cups of water, the zest of 1 lemon, and a pinch of salt in a saucepan.

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

Once the chicken is done, shred it with two forks and mix it back into the sauce in the crockpot. Serve the zesty herb chicken over a bed of lemon quinoa, garnished with fresh parsley and a squeeze of lemon juice for an extra burst of flavor.