Zesty Lemon Herb Chicken and Quinoa Pot
This Zesty Lemon Herb Chicken and Quinoa Pot is a flavorful and healthy one-pot meal that's perfect for a weeknight dinner. Tender chicken, fluffy quinoa, and vibrant vegetables are simmered in a lemon-herb broth for a truly satisfying dish.
Equipment
- large pot or Dutch oven
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large carrot, peeled and diced
- 1 cup quinoa, rinsed
- 3 cups chicken broth
- 1/2 cup sun-dried tomatoes (packed in oil), drained and thinly sliced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt or to taste
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cups fresh spinach, roughly chopped
- Fresh parsley, chopped for garnish
Garnish
- Fresh parsley, chopped for garnish
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium-high heat. Brown chicken pieces for 5-7 minutes, then remove and set aside.
- Add diced onion to the pot and cook until softened, about 5 minutes.
- Stir in minced garlic and diced carrot, cooking for 2-3 minutes until fragrant.
- Add rinsed quinoa to the pot and stir for 1 minute to lightly toast.
- Pour in chicken broth, sun-dried tomatoes, oregano, thyme, black pepper, and salt.
- Return chicken to the pot and bring the mixture to a simmer.
- Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
- Stir in fresh spinach, lemon zest, and lemon juice. Cook for 2-3 minutes until spinach wilts.
- Remove from heat, cover, and let rest for 5 minutes before serving. Garnish with fresh parsley.
Notes
This one-pot meal is perfect for a weeknight dinner and reheats well for leftovers. Adjust spice levels to your preference and feel free to add other vegetables like bell peppers or zucchini.