Lemon Garlic Butter Chicken with Herbed Quinoa

Rinse 1/2 cup quinoa under cold water until water runs clear.

In a medium saucepan, bring 1 cup chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed.

While quinoa cooks, pat the 6 oz chicken breast dry with paper towels and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper on both sides.

Mince 3 cloves of garlic and zest half the lemon. Cut the lemon in half, reserving one half for juice and slicing the other half into thin rounds.

Finely chop 2 tablespoons fresh parsley, 1 tablespoon fresh thyme, and 1 teaspoon fresh rosemary.

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Once hot, add the chicken breast and cook for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F (74°C).

Remove chicken to a plate and cover loosely with foil to keep warm.

Reduce heat to medium-low and add 1 tablespoon butter to the same skillet. Add minced garlic and cook for 30 seconds until fragrant.

Add lemon juice from half the lemon, lemon zest, and remaining 1 tablespoon butter. Stir until butter is melted and sauce is slightly thickened, about 1-2 minutes.

Return the chicken to the skillet, spooning the sauce over the top. Add lemon slices to the pan and cook for another minute.

Once quinoa is cooked, fluff with a fork and stir in 1 cup baby spinach, 1/4 cup halved cherry tomatoes, half of the chopped herbs, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Serve the chicken over the herbed quinoa, drizzle with the lemon garlic butter sauce from the pan, and garnish with remaining fresh herbs.