Herb-Infused Chicken with Roasted Garlic and Lemon Quinoa

Preheat your oven to 400°F (200°C).

In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of fresh rosemary (chopped), 1 tablespoon of fresh thyme (chopped), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Rub the herb 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.

Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

While the chicken is roasting, prepare the quinoa by rinsing 1 cup of quinoa under cold water.

In a medium saucepan, combine the rinsed quinoa, 2 cups of vegetable broth, and 1 head of garlic (top cut off).

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

Once the quinoa is cooked, remove it from heat and let it sit covered for 5 minutes.

1.

Fluff the quinoa with a fork, then stir in the juice of 1 lemon and 1 tablespoon of olive oil.

1.

For the salad, combine 2 cups of arugula, 1 cup of halved cherry tomatoes, and 1 tablespoon of balsamic vinegar in a bowl.

1.

Once the chicken is done, let it rest for 5 minutes before slicing.

1.

To serve, place a generous scoop of the lemon quinoa on each plate, top with sliced chicken, and add a handful of the arugula salad on the side.

1.

Drizzle with additional olive oil and a sprinkle of salt if desired.