Sheet-Pan Greek Chicken with Quinoa & Radish
Crispy pan-seared chicken thighs with warm quinoa, crunchy radishes, and okra tossed in a punchy lemon-herb dressing. Sheet pan, 25 minutes, zero fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb boneless chicken thighs, skin-on
- 1.5 cups cooked quinoa
- ½ lb radishes, halved
- ½ lb fresh okra
- 1 whole lemon (juiced + zested)
- ½ cup Kalamata olives, pitted
- ½ cup crumbled feta cheese
- 2 tbsp fresh dill, chopped
Instructions
- 1
Pat chicken dry and season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken skin-side down 5–6 minutes without moving, then flip and cook 4 minutes until cooked through.
- 4
Transfer chicken to a plate. Add radishes and okra to the same skillet, stir-fry 3–4 minutes until tender-crisp.
- 5
Whisk together lemon juice, lemon zest, salt, pepper, and 3 tbsp olive oil in a small bowl.
- 6
Divide warm quinoa between bowls, top with chicken, roasted vegetables, olives, feta, and dill. Drizzle with lemon dressing.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
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