Quinoa and Chicken Harvest with Lemon and Herbes de Provence

Ingredients

• 4 boneless skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons herbes de Provence
• 1 cup quinoa, rinsed
• 2 cups chicken stock
• 1 lemon, zested and juiced
• 1 small red onion, diced
• 2 carrots, peeled and diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Toss the diced red onion, carrots, zucchini, cherry tomatoes, and garlic with 2 tablespoons olive oil, 1/2 teaspoon salt, and a pinch of pepper on the baking sheet.

3. 3

   Roast the vegetables, stirring once halfway through, until tender and lightly caramelized.

   25:00 · Roast vegetables
4. 4

   While the vegetables roast, season the chicken thighs on both sides with 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon herbes de Provence.

5. 5

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium-high heat. Sear the chicken thighs until golden brown, about 4 minutes per side.

   4:00 · Sear chicken
6. 6

   Reduce heat to medium-low, cover, and cook the chicken until it reaches an internal temperature of 165°F.

   10:00 · Finish cooking chicken
7. 7

   Transfer the chicken to a cutting board to rest, then slice into strips.

8. 8

   In a 6-quart saucepan, combine the rinsed quinoa, chicken stock, remaining 1 teaspoon herbes de Provence, and lemon zest. Bring to a boil over high heat.

9. 9

   Reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed.

   15:00 · Simmer quinoa
10. 10

    Remove the quinoa from heat and fluff with a fork. Stir in the lemon juice.

11. 11

    Fold the roasted vegetables into the quinoa, then top with the sliced chicken.

12. 12

    Sprinkle with crumbled feta cheese and chopped parsley before serving.