Herb-Roasted Chicken Breast with Quinoa Pilaf

Preheat the oven to 400°F (200°C).

Mince 4 cloves of garlic and finely chop 2 tablespoons each of fresh rosemary and thyme.

In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped herbs, 1 tablespoon of lemon zest, 2 tablespoons of lemon juice, 3/4 teaspoon of salt, and 1/2 teaspoon of black pepper to create an herb marinade.

Place the chicken breasts in a baking dish and coat them thoroughly with the herb marinade. Let them marinate for 10 minutes at room temperature.

Roast the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).

While the chicken is roasting, rinse 1.5 cups of quinoa under cold water using a fine-mesh strainer.

Dice 1 medium red bell pepper and 1/2 medium red onion into small pieces.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the diced bell pepper and continue to sauté for another 2 minutes.

Add the rinsed quinoa to the saucepan and stir for 1 minute to toast slightly.

Pour in 3 cups of low-sodium chicken broth and add the remaining 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.

Remove the quinoa from heat and let it stand, covered, for 5 minutes.

Fluff the quinoa with a fork, then fold in 2 cups of baby spinach, 1/4 cup of toasted pine nuts, and 1/4 cup of dried cranberries. The residual heat will wilt the spinach.

Slice the roasted chicken breasts against the grain.

Serve each portion with sliced herb-roasted chicken breast alongside the quinoa pilaf.