Ingredients
4 boneless, skinless chicken thighs
1 cup uncooked quinoa
3 tablespoons olive oil
2 cups fresh basil pesto (store-bought or homemade)
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1/4 cup grated Parmesan (vegan or halal-alternative)
2 tablespoons toasted pine nuts (or walnuts)
1/4 cup chopped fresh basil
1 tablespoon lemon juice
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1 cup fresh spinach
1 teaspoon lemon zest
Instructions
Preheat oven to 400°F (200°C). Toss chicken thighs with 1 tbsp olive oil, salt, and pepper.
In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Sear chicken 2–3 minutes per side until golden; set aside.
Add remaining 2 tbsp oil to the skillet. Toast quinoa 1–2 minutes. Stir in garlic and red pepper flakes until fragrant.
Deglaze with lemon juice. Add cherry tomatoes and spinach; cook 2 minutes until wilted.
Return chicken to the pan. Spread pesto over the chicken and quinoa mixture. Bake 12–15 minutes until chicken is fully cooked and quinoa is tender.
Top with Parmesan, pine nuts, and fresh basil before serving.
Notes
Use boneless, skinless chicken thighs for juiciness.
Substitute pine nuts with slivered almonds or halal cheese shreds.
Freeze cooked quinoa (unseasoned) in advance for speedier meal prep.
Add lemon zest or orange juice for extra brightness.
Serve with a citrus-greens salad for a complete meal.
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Searing + Roasting
- Cuisine: Mediterranean
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 45g
- Cholesterol: 120mg