A light and flavorful baked chicken dish served with a refreshing quinoa salad, perfect for a family meal.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 lemons (juiced and zested)
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cucumber (diced)
• 1 red bell pepper (diced)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup feta cheese (optional, omit if dairy-free)

Method

1. Preheat the oven to 400°F (200°C).
2. In a bowl, mix lemon juice, lemon zest, minced garlic, oregano, thyme, olive oil, salt, and pepper.
3. Place chicken breasts in a baking dish and pour the lemon herb mixture over them, ensuring they are well coated.
4. Bake in the preheated oven for 25-30 min, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
5. While the chicken is baking, rinse quinoa under cold water.
6. In a saucepan, bring vegetable broth (or water) to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 min or until the quinoa is cooked and liquid is absorbed.
7. Fluff quinoa with a fork and let it cool slightly.
8. In a large bowl, combine quinoa, diced cucumber, diced red bell pepper, parsley, and feta cheese (if using).
9. Season the quinoa salad with salt and pepper to taste.
10. Serve the baked chicken alongside the quinoa salad.

Notes

• For added flavor, marinate the chicken in the lemon herb mixture for a few hours before baking.
• Quinoa can be substituted with couscous if preferred.