YOUR SOLIN GENERATED RECIPE
Herb-Crusted Chicken with Lemon Garlic Quinoa Rice
Enjoy a vibrant plate of herb-crusted chicken paired with a zesty lemon garlic quinoa rice blend. The tender chicken breast is seasoned with a fragrant mix of fresh herbs and spices, while the quinoa and brown rice medley offers a light, satisfying side with a burst of citrus and garlic flavor.
INGREDIENTS
4 oz Chicken Breast
0.33 cup Cooked Quinoa
0.33 cup Cooked Brown Rice
1 tsp Olive Oil
1 tbsp Lemon Juice
1 Garlic Clove
1 tbsp Fresh Parsley
1 tbsp Fresh Thyme
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F and lightly grease a baking sheet.
Pat the chicken breast dry and season both sides with a pinch of salt and black pepper.
In a small bowl, combine the fresh parsley, thyme, and minced garlic. Rub this herb mixture generously over the chicken to create a crust.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breast for about 2-3 minutes on each side until golden.
Transfer the skillet to the oven and bake for 12-15 minutes or until the internal temperature reaches 165°F.
While the chicken is baking, combine the cooked quinoa and brown rice in a small saucepan. Warm on low heat and stir in the lemon juice. Season with a pinch of salt and pepper to taste.
Plate the herb-crusted chicken alongside the lemon garlic quinoa rice, and serve warm.