Herb-Roasted Chicken with Mediterranean Quinoa Salad

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons feta cheese, crumbled
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

👨‍🍳 Instructions

1. 1
   Preheat the oven to 400°F (200°C).
2. 2
   In a small bowl, mix 1 tablespoon olive oil, dried oregano, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken breasts.
3. 3
   Place the chicken breasts on a baking sheet and roast for 20-25 minutes or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest.
4. 4
   In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and let it cool slightly.
5. 5
   In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and Kalamata olives.
6. 6
   In a small bowl, whisk together the remaining olive oil and lemon juice. Pour over the quinoa salad and toss to combine. Season with salt and pepper to taste.
7. 7
   Slice the roasted chicken and serve it alongside the Mediterranean quinoa salad.
8. 8
   Garnish with crumbled feta cheese and fresh parsley before serving.

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fat: 20g
• Fiber: 8g

💡 Cooking Tips

• Ensure the quinoa is thoroughly rinsed under cold water to remove any bitterness before cooking.
• Allow the roasted chicken to rest for a few minutes after baking to retain its juices and ensure tenderness.
• Customize your salad by adding vegetables like bell peppers or spinach for extra nutrients and flavor.