This chicken has become a staple in my house. It's quick, easy and delicious! If I have the time and patience, I let the feta roast under the broiler for a couple of minutes. Do so only if you're prepared to stay nearby to watch; it burns quickly. Serves 2.
Ingredients
4-6 chicken thighs (boneless and skinless)
juice of a lemon
2 tbsp olive oil
1 tbsp oregano
1 cup quinoa
1 cup water
1 cup chicken or vegetable stock
half a head of broccoli
12-15 grape or cherry tomatoes
1 jalapeno, finely diced
2 thin slices of red onion, finely diced
1 tbsp parsley
as much feta cheese as you like (I used about 1/3 cup)
Instructions
1. Preheat oven to 375 F. Line a baking pan with foil and coat with cooking spray.
2. Spread chicken thighs on greased pan. Cut lemon in half and squeeze juice of one half over the chicken and drizzle with olive oil. Sprinkle oregano over chicken.
3. Put chicken in oven and bake for 34 - 40 minutes. Add some crumbled feta to the top of each piece of chicken for the last 8 minutes of baking.
4. Meanwhile, pour quinoa, water, and broth into a pot. Heat pot on med-high until boiling, then cover the pot and reduce to low, simmering for 12-15 minutes.
5. While chicken and quinoa are cooking, chop up broccoli, tomato, jalapeno, and onion.
6. Add broccoli, tomato, jalapeno, onion, and parsley to a small skillet with approximately 2 tbsp water; cook on med-low heat covered for 5-8 minutes, or until broccoli is slightly cooked but still crisp.
7. Crumble remaining feta in cooked quinoa and stir. Add vegetables to quinoa and stir.
8. Serve quinoa with chicken and enjoy!
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