One-Pot Lemon Herb Chicken with Quinoa and Vegetables

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 medium yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, oregano, and smoked paprika.
2. Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
3. In the same pot, reduce heat to medium. Add the remaining olive oil, then sauté the chopped red onion and garlic until translucent and fragrant, about 2-3 minutes.
4. Add the diced bell pepper and zucchini to the pot. Cook for 3-4 minutes until slightly softened.
5. Stir in the rinsed quinoa and toast for 1 minute, coating it well with the vegetables and oil.
6. Pour in the chicken broth, lemon zest, and lemon juice. Stir to combine and bring to a gentle boil.
7. Nestle the seared chicken thighs back into the pot on top of the quinoa and vegetables. Reduce the heat to low, cover with a lid, and simmer for 20-22 minutes, or until quinoa is fluffy and chicken is cooked through (internal temperature 165°F).
8. Remove from heat and let rest, covered, for 5 minutes. Garnish with fresh parsley before serving.

Chef tips

• Rinse quinoa thoroughly under cold water to remove its natural bitterness before cooking.
• If you prefer white meat, boneless skinless chicken breasts work well but may need less cooking time; check internal temperature to avoid dryness.
• Use low-sodium chicken broth to control the salt level and keep the dish heart-healthy.
• Feel free to swap vegetables based on seasonality or preference, such as adding cherry tomatoes or spinach towards the end of cooking.
• For extra zest, add a teaspoon of finely chopped fresh thyme or rosemary when sautéing the vegetables.