Zesty Herb-Infused Baked Chicken with Citrus Glaze and Quinoa Salad

Preheat your oven to 400°F (200°C) to prepare for baking the chicken. In a small bowl, mix together 2 tablespoons of olive oil, the zest of 1 lemon, the zest of 1 orange, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 teaspoon of garlic powder to create a flavorful herb-infused marinade.

Pat 4 boneless, skinless chicken breasts dry with paper towels and place them in a large resealable plastic bag.

Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken for even coating.

Let the chicken marinate in the refrigerator for at least 30 minutes to allow the flavors to penetrate.

While the chicken is marinating, rinse 1 cup of quinoa under cold water and then cook it according to package instructions, typically using 2 cups of water or broth for added flavor.

Once the quinoa is cooked, fluff it with a fork and set it aside to cool. In a separate bowl, combine 1 cup of diced cucumber, 1 cup of halved cherry tomatoes, and 1/4 cup of finely chopped red onion.

Squeeze the juice of 1 lemon and 1 orange over the salad mixture, adding salt and pepper to taste. Stir in the cooled quinoa and mix well.

After marinating, place the 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).

While the chicken is baking, prepare the citrus glaze by combining the juice of 1 lemon and 1 orange with 2 tablespoons of honey in a small saucepan.

Bring the mixture to a simmer over medium heat and let it reduce for about 5 minutes until slightly thickened.

Once the chicken is done baking, brush the citrus glaze over the top of each chicken breast and return to the oven for an additional 5 minutes.

Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve the herb-infused baked chicken alongside the refreshing quinoa salad for a complete and satisfying meal.