One-Pot Garlic Herb Chicken with Quinoa and Vegetables

• 1.5 lbs boneless skinless chicken thighs
• 1 cup quinoa, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup zucchini, diced
• 1 cup baby spinach
• 2 cups low-sodium chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Season the chicken thighs generously with salt, pepper, dried oregano, and dried thyme.
2. Heat olive oil in a large deep skillet or wide pot over medium-high heat. Add the chicken thighs in a single layer and brown on each side for about 3-4 minutes until golden. Remove chicken from the pot and set aside.
3. In the same pot, add chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
4. Add the diced red bell pepper and zucchini to the pot. Cook for another 3-4 minutes until vegetables start to soften.
5. Stir in the rinsed quinoa, mixing well to coat it with the oil and vegetables.
6. Pour in the chicken broth and bring the mixture to a boil. Return the browned chicken thighs to the pot, nestling them into the quinoa.
7. Reduce heat to low, cover, and simmer for 20 minutes or until quinoa is fluffy and chicken is cooked through (internal temperature 165°F).
8. In the last 5 minutes of cooking, stir in the baby spinach and cover again until wilted.
9. Remove from heat and let stand covered for 5 minutes. Garnish with fresh chopped parsley before serving.

Chef tips

• Rinsing the quinoa well before cooking helps remove its natural bitterness.
• You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
• Add a squeeze of fresh lemon juice before serving for a bright, fresh flavor boost.
• If you don’t have spinach, kale or Swiss chard work well as alternatives.
• For a spicier variation, add red pepper flakes along with the herbs when seasoning the chicken.
• Use a pot with a tight-fitting lid to ensure proper steaming of quinoa and chicken.