Herb-Crusted Chicken with Protein-Packed Quinoa Salad

Main Ingredient: Chicken

Ingredients:

• 2 large chicken breasts (about 500gm)
• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• Salt and pepper to taste
• 1 cup of cooked quinoa
• 1 cup of edamame
• 1 cup of chopped cucumber
• 1 red bell pepper, finely chopped
• 1 tablespoon of lemon juice
• A handful of fresh parsley, finely chopped

Cooking instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken breasts with olive oil, minced garlic, rosemary, thyme, salt and pepper.
3. Place the chicken breasts in a baking dish and bake for 20-25 minutes until cooked through.
4. While chicken is cooking, prepare the quinoa salad. Combine the cooked quinoa, edamame, chopped cucumber, and red bell pepper in a bowl.
5. Drizzle with lemon juice, sprinkle with fresh parsley, and mix well. Season with salt and pepper.
6. Once the chicken is cooked, let it rest for a few minutes before slicing.

Nutritional Value Per Serving:

• Calories: 400
• Protein: 42g
• Fat: 13g
• Carbohydrates: 30g

Plating:

Slice the herb-crusted chicken and lay the slices at one side of the plate. Scoop a generous serving of the protein-packed quinoa salad beside the chicken. The vibrancy of the red bell pepper and cucumber in the salad should contrast with the brown hues of the chicken. Garnish the chicken with a sprig of rosemary for a visual hint of the aromatic flavors within. The dish should look as colorful and appetizing as it tastes.