One-Pan Mediterranean Chicken and Quinoa
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
4
Delicious One-Pan Mediterranean Chicken and Quinoa recipe shared by Guest User on The Forever Cookbook. Learn how to make this amazing dish with our step-by-step instructions.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 1 lemon, sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Season the chicken thighs with oregano, thyme, salt, and pepper on both sides.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, add the quinoa and toast for 1-2 minutes, stirring frequently.
- Step 4: Pour the chicken broth into the skillet with the quinoa. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes.
- Step 5: Add the cherry tomatoes, kalamata olives, and lemon slices to the skillet. Stir gently to combine.
- Step 6: Place the chicken thighs back into the skillet on top of the quinoa mixture. Cover and cook for an additional 10-15 minutes, until the chicken is cooked through and the quinoa is tender.
- Step 7: Remove from heat and let it rest for a few minutes. Sprinkle with feta cheese and fresh parsley before serving.
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