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One Skillet Chicken and Quinoa

This delicious recipe makes a high-protein meal in just one skillet. My cast iron skillet gets a lot of use, and I love that I can pop it from the stovetop right into the oven for the perfect finishing touch on dishes like these.

Chicken thighs and quinoa provide an abundance of protein, making this a great post-workout dinner. Carrots, bell peppers, and fresh herbs offer phytonutrients, antioxidants like beta carotene and vitamin C, and satiating fiber. Turmeric and ginger are an anti-inflammatory power couple that have been shown to help alleviate pain. It's a balanced meal that is sure to leave your whole body feeling great.

Ingredients:

Skillet

  • 8 chicken thighs, bone in, skin on
  • 2 tablespoons avocado oil
  • ¾ cup thinly sliced shallots
  • 1 (2-inch) chunk fresh ginger, microplaned
  • 1 cup carrots, thinly sliced
  • 1 cup scallions, thinly sliced, white and green parts (save the green parts as garlish)
  • 6 garlic cloves, microplaned
  • 1 teaspoon ground chili
  • 1 teaspoon sea salt 
  • ¾ teaspoon ground turmeric
  • 32 ounces low-sodium chicken stock
  • 2 limes, juiced
  • 2 small bell peppers, thinly sliced
  • 1 ½ cups quinoa
  • 1 (13.5 ounce) can light coconut milk (or more chicken stock)


Garnish

  • ½ cup dry roasted cashews, roughly chopped
  • Fresh mint
  • Fresh cilantro
  • Scallion greens

Directions:

1. Place a large deep cast iron skillet over medium heat. Once the pan is hot add the chicken thighs and brown on all sides for about 10 minutes. Transfer pieces as they are done onto a plate to rest.

2. Once all of the chicken is out of the skillet, add the avocado oil, shallots, and ginger. Stir using a wooden spoon to prevent the shallots from burning. After 2 minutes, add the carrots, scallions, and garlic. Stir for 3 minutes. Preheat the oven on the broil function for step 5.

3. Add the spices and give it a stir, then pour in the chicken stock and bring to a boil. Boil for about 5 minutes then add the lime juice, bell peppers, and quinoa.

4. Reduce heat to medium-low and simmer for 10 minutes before adding the coconut milk (or additional chicken stock) and chicken back into the skillet.

5. After the chicken has been simmering for 15 minutes, transfer into the oven and broil for 5 minutes. Remove from the oven and serve while hot. Top with cashews, sliced scallions, mint leaves, and cilantro.


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