A vibrant and nutritious dish, this recipe combines tender chicken with fluffy quinoa, all cooked together in a single pot for easy cleanup. The zesty lemon and fresh herbs make it perfect for a light yet satisfying meal.

Key Details

Prep Time Cook Time Total Time Servings Difficulty Special Features
10 minutes 25 minutes 35 minutes 4 servings Easy One-pot, Gluten-free

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken thighs (or breasts)
  • 1 cup (200 g) quinoa, rinsed
  • 2 cups (480 ml) chicken broth (low-sodium preferred)
  • 1 lemon, zest and juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh)
  • 1/2 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/4 cup (15 g) fresh parsley, chopped (optional)

Equipment

  • Large sauté pan or Dutch oven with a lid
  • Wooden spoon or spatula

Instructions

  1. Sear the Chicken: Heat olive oil in the pan over medium heat. Season the chicken with salt and pepper, then sear for 3–4 minutes per side until golden. Remove and set aside.
  2. Sauté Aromatics: In the same pan, add garlic and sauté for 1 minute until fragrant.
  3. Cook the Quinoa: Add quinoa, chicken broth, lemon zest, lemon juice, oregano, and thyme. Stir to combine.
  4. Combine: Return the chicken to the pan, nestling it into the quinoa mixture.
  5. Simmer: Cover and cook on low heat for 20 minutes or until the quinoa is tender and the chicken reaches an internal temperature of 165°F (74°C).
  6. Add Vegetables: In the last 5 minutes of cooking, scatter cherry tomatoes over the dish and let them soften slightly.
  7. Serve: Garnish with fresh parsley if desired. Serve hot and enjoy!

Nutrition (per serving)

  • Calories: 310
  • Protein: 28 g
  • Carbohydrates: 25 g
  • Fat: 10 g
  • Fiber: 3 g

Tips & Variations

  • Substitute Grains: Use couscous, brown rice, or farro instead of quinoa.
  • Vegetarian Option: Swap chicken for chickpeas or firm tofu and use vegetable broth.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Serving Suggestions

Pair with a fresh green salad or steamed asparagus for a complete meal.

, Less Time , Recipes