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Chicken with quinoa and red peppers

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Chicken with Quinoa and Red Peppers

This skillet chicken with quinoa and red peppers is a delicious family meal. Special enough for Sunday dinner but easy enough for a busy weeknight! This is an easy meal that the whole family will love! Plus, it’s naturally gluten free, dairy free, and allergy friendly.

Time: 50 minutes
Serves: 6

Ingredients:

2 tablespoons extra virgin olive oil
1 onion, sliced
1 red pepper, sliced
6 bone-in chicken thighs
1 cup quinoa
2 cups water
1 cup chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:

Preheat oven to 425° F.
Place the quinoa and the water in a pot and bring to a boil. Reduce heat, cover the pan, and simmer for about 15 minutes.
While the quinoa cooks, pour the olive oil into a cast iron skillet and turn the heat to medium. Place the chicken thighs skin side down in the skillet.
Place the sliced pepper and onions around the chicken. Cook the chicken, allowing the skin to get golden brown.
Turn the chicken thighs over and add the cooked quinoa around the chicken. Pour in the cup of chicken broth. Season with the garlic powder, salt, and pepper.
Place the skillet in the oven and cook at 425 degrees for about 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees when checked with a meat thermometer.
PSeason with more salt and pepper if desired.

Nutrition Facts (per serving):

Calories 478
Fat 30 grams [Saturated Fat 7 g]
Cholesterol 141 mg
Protein 28 grams
Sodium 358 mg
Carbohydrates 21 grams
Potassium 555 mg
Gluten Free | Dairy Free | Allergy Friendly
 
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