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Herb-Roasted Chicken Breast with Quinoa Salad

Servings: 4

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Ingredients:

  • 4 pcs Chicken breasts, boneless and skinless
  • 2 tbsp Olive oil
  • 1 tsp Mixed herbs (thyme, rosemary, basil)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 cups Quinoa
  • 4 cups Mixed salad greens
  • 1 cup Cherry tomatoes
  • 1 pc Cucumber
  • 2 tbsp Lemon juice

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Rub the chicken breasts with olive oil, then season both sides with mixed herbs, salt, and pepper.
  3. Place the chicken breasts in a roasting dish and roast in the oven for 30-40 minutes until fully cooked.
  4. While the chicken is cooking, rinse the quinoa under cold water until the water runs clear. Then, cook the quinoa according to the package instructions.
  5. Once the quinoa is cooked, fluff it with a fork and set aside to cool.
  6. Prepare the salad by mixing the salad greens, cherry tomatoes, and diced cucumber in a bowl.
  7. Add the cooled quinoa to the salad and toss gently.
  8. When the chicken is done, remove it from the oven and let it rest for a few minutes before slicing.
  9. To finish, serve the roasted chicken slices on top of the quinoa salad with a squeeze of fresh lemon juice over the top.