Crispy Lemon Chicken Quinoa Bowl
Seared chicken thighs over fluffy quinoa with cucumber, tomato, and feta, dressed in a bright lemon-garlic sauce. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup quinoa
- 1 large cucumber
- 1.5 cups cherry tomatoes
- ½ cup crumbled feta cheese
- 1 whole (juiced + zested) lemon
- ½ cup kalamata olives, pitted
Instructions
- 1
Bring 2 cups salted water to boil in a medium pot. Stir in quinoa, reduce heat, cover, and simmer until water absorbs, ~15 minutes.
- 2
While quinoa cooks, pat chicken thighs dry. Season all over with salt and pepper.
- 3
Heat 1 tbsp oil in a large skillet over medium-high. Sear chicken 6–7 minutes per side until skin crisps and center reaches 165°F.
- 4
Chop cucumber into half-moons. Halve cherry tomatoes. Slice cooked chicken into strips.
- 5
Whisk lemon juice, zest, 2 tbsp oil, and 1 minced garlic clove. Season with salt and pepper.
- 6
Divide quinoa between bowls. Top with chicken, cucumber, tomatoes, olives, and feta. Drizzle with lemon dressing.
Tools you’ll need
- medium pot with lid
- large skillet
- cutting board
- knife
- small bowl for whisking
- meat thermometer (optional but recommended)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
