Chicken Thighs with Bok Choy & Quinoa Recipe

Name: Chicken Thighs with Bok Choy & Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, Uncooked; 1 cup Water; 32 ounces, fluid Low Sodium Chicken Broth, Divided; Olive Oil, As Needed; Salt And Pepper; 4 whole Boneless, Skinless Chicken Thighs; 3 cloves Garlic, Chopped; 2 whole Spring Onions, Chopped; 2 whole Carrots, Chopped; 2 whole Bay Leaves; 1 whole Zucchini, Chopped; 1 bunch Bok Choy, Large; 1 cup White Wine; 1/2 whole Lemon, Zest And Juice

Servings: persons

1 cup Quinoa, Uncooked
1 cup Water
32 ounces, fluid Low Sodium Chicken Broth, Divided
Olive Oil, As Needed
Salt And Pepper
4 whole Boneless, Skinless Chicken Thighs
3 cloves Garlic, Chopped
2 whole Spring Onions, Chopped
2 whole Carrots, Chopped
2 whole Bay Leaves
1 whole Zucchini, Chopped
1 bunch Bok Choy, Large
1 cup White Wine
1/2 whole Lemon, Zest And Juice

1
Combine quinoa, water, and 1 cup of the chicken broth in a pot.
2
Bring to a boil then cover with the lid and reduce to a simmer, cooking until the liquid dissolves, about 20 minutes.
3
Meanwhile, heat olive oil in both a large frying pan and cast iron pot over medium heat and preheat the oven to 200 degrees F.
4
Salt and pepper each side of the chicken and then place in the frying pan.
5
Cook for about 5 minutes on one side, until browned, and then flip to the other side.
6
To the cast iron pot, add the garlic, onions, and carrots; bring to a simmer.
7
Continue cooking, stirring often, until the onions are fragrant and softened.
8
Pour in the remainder of the chicken broth and bring back to a simmer.
9
Add the bay leaves and stir in the zucchini.
10
Continue to simmer for about 5 minutes and then wilt in the bok choy.
11
Stir in quinoa along with the lemon zest and a pinch of pepper.
12
When the chicken is mostly cooked, carefully place it in the cast iron pot.
13
Deglaze the pan with the white wine.
14
Cover with a lid and place in the oven, continuing to simmer for another 20 minutes.
15
Serve with bread and a squeeze of lemon, if desired, and enjoy!

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Quinoa, Uncooked, 1 cup Water, 32 ounces, fluid Low Sodium Chicken Broth, Divided, Olive Oil, As Needed, and more.

Yes, Chicken Thighs with Bok Choy & Quinoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Thighs with Bok Choy & Quinoa

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