Herb Roasted Chicken Breast with Quinoa Salad - Gluten Free
Our Rustic Herb-Infused Chicken & Quinoa Bowl articulates the harmony between succulent chicken breasts marinated and roasted with a medley of aromatic herbs and a fresh quinoa salad. This dish is not only visually appealing with its colorful salad and golden-browned chicken, but it also promises a palate pleasing with every forkful, infused with nature's finest flavors.
Ingrédients
- 4 boneless, boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 cup quinoa
- 2 cups water
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons lemon juice
- 1/4 cup feta cheese, crumbled
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, mix olive oil, salt, pepper, rosemary, and thyme.
- Brush the chicken breasts with the herb oil mixture and place in a baking dish.
- Roast the chicken in the preheated oven until the internal temperature reaches 165°F (74°C), about 25-30 minutes.
- Meanwhile, rinse quinoa under cold water and drain.
- Bring water to a boil in a saucepan, add quinoa, and reduce the heat to low.
- Cover and simmer until the quinoa is tender and water is absorbed, about 15 minutes.
- In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, and red onion.
- Toss the salad with lemon juice and top with feta cheese.
- Slice the roasted chicken and serve on top of the quinoa salad.
Nutrition (per 100g)
Serving: 100g | Calories: 410kcal | Carbohydrates: 33g | Protéines: 35g | Fat: 16g | Sucre: 4g
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