One-Pot Lemon Herb Chicken with Quinoa and Veggies

• 1 ½ lb bone-in, skinless chicken thighs
• 1 cup quinoa, rinsed
• 1 medium yellow bell pepper, diced
• 1 medium zucchini, diced
• 1 medium carrot, diced
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 ¾ cups low-sodium chicken broth
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Season chicken thighs with salt, pepper, smoked paprika, and oregano. Add chicken to the pan, skin side down, and sear for 5-6 minutes until golden brown. Flip and cook for 3 minutes more. Remove chicken from pan and set aside.
2. In the same pan, add the remaining tablespoon of olive oil. Lower heat to medium. Add chopped onion and garlic; sauté for 2-3 minutes until fragrant and translucent.
3. Add diced bell pepper, zucchini, and carrot to the pan. Cook, stirring occasionally, for 4-5 minutes until vegetables start to soften.
4. Pour in the rinsed quinoa and chicken broth. Stir to combine and bring mixture to a gentle boil.
5. Return the seared chicken thighs to the pot, nestling them into the quinoa and veggies. Sprinkle lemon zest and red pepper flakes over the top. Reduce heat to low, cover, and simmer for 20 minutes until quinoa is fully cooked and chicken reaches an internal temperature of 165°F.
6. Remove lid, squeeze fresh lemon juice over the dish, and fluff quinoa gently with a fork. Adjust seasoning with salt and pepper, if needed.
7. Garnish with chopped fresh parsley. Let rest covered for 3-5 minutes before serving to allow flavors to meld.
8. Serve warm as a complete, nutritious family-friendly dinner.

Chef tips

• For quicker cooking, use boneless skinless chicken thighs, but reduce simmering time to 15 minutes to avoid overcooking.
• Rinsing quinoa thoroughly before cooking removes its natural bitterness and improves texture.
• If you prefer a milder dish, omit the crushed red pepper flakes or reduce the amount.
• You can swap chicken broth for vegetable broth to adapt for a lighter flavor or if cooking a vegetarian version (replace chicken with chickpeas or tofu).
• Leftovers store well in an airtight container in the fridge for up to 3 days and reheat nicely in a skillet or microwave.