Ingredients
Chicken
- 1.5 lb. boneless, skinless chicken thighs (trimmed of excess fat)
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1.5 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for cooking chicken)
Pilaf
- 1 tablespoon olive oil (for cooking vegetables and grains)
- ½ cup diced yellow onion
- 4 garlic cloves, minced
- 1 cup sprouted quinoa (rinsed and drained)
- ½ cup brown rice orzo
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 ½ cups low-sodium chicken stock
- ¼ cup chopped fresh parsley (plus more for serving)
- 3 cups broccoli florets
- ½ cup crumbled goat feta (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Season the Chicken: Generously coat the chicken thighs with smoked paprika, dried oregano, garlic powder, kosher salt, and freshly ground black pepper. Toss well to ensure an even seasoning.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large, tall-sided oven-safe skillet over medium-high heat. Add the chicken thighs and cook without moving them for 4 minutes to develop a golden crust. Flip and cook for an additional 3 minutes. Remove the chicken and set aside on a clean plate.
- Sauté Aromatics: In the same skillet, add another tablespoon of olive oil. Once hot, add diced yellow onion and cook, stirring occasionally, until softened, about 5 minutes. Add minced garlic and cook for 1 more minute until fragrant.
- Toast Grains: Add the rinsed quinoa and brown rice orzo to the skillet. Season with kosher salt and dried oregano. Toss to coat the grains in the oil and spread them evenly. Toast for about 2 minutes, stirring occasionally, until grains turn slightly golden.
- Add Lemon and Stock: Stir in lemon zest, fresh lemon juice, and chicken stock, scraping the skillet bottom to lift any browned bits for extra flavor.
- Combine Parsley and Broccoli: Stir in chopped fresh parsley and broccoli florets. Nestle the seared chicken thighs back into the skillet, making sure they are partially submerged.
- Bake the Pilaf: Bring the mixture to a gentle simmer on the stovetop, cover the skillet with a lid, then transfer it to the preheated oven. Bake for 17 minutes to allow the quinoa and orzo to absorb the liquid and the chicken to finish cooking.
- Add Feta and Finish Baking: Carefully remove the lid and sprinkle crumbled goat feta cheese on top, if using. Return the skillet uncovered to the oven and bake for another 5 to 8 minutes until the feta melts and the grains have fully absorbed the liquid.
- Serve: Spoon the pilaf into shallow bowls, place a chicken thigh on top, and garnish with additional fresh parsley. Enjoy your flavorful Lemon Herb Chicken Quinoa Pilaf!
- Store and Reheat: Store leftovers in an airtight container in the refrigerator for up to 4 days. Before reheating, add a splash of chicken stock or water if the quinoa has absorbed too much liquid. Reheat gently in the microwave or on the stovetop over medium-low heat until warmed through.
Notes
- Sprouted quinoa is recommended as it cooks faster and aids digestion, but regular quinoa can be used with slightly longer cooking time.
- The goat feta is optional but adds a nice tangy creaminess when melted on top.
- Use low-sodium chicken stock to control the salt levels and keep the dish balanced.
- Make sure to use an oven-safe skillet to both sear and bake the chicken and pilaf in one pan for easier cleanup and better flavors.
- You can substitute broccoli with other vegetables like green beans or asparagus depending on preference or season.
- Let the leftovers sit for a bit after cooking as the quinoa will continue to absorb moisture and flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
