Quinoa-Chicken Bake (One Pan)

SERVES: 5

Ingredients

• 5 skin-on, bone-in Chicken Thighs (or preferred cut of chicken)
• 7 oz uncooked Quinoa (I used red, but any color works)
• 2 cups Chicken Stock (homemade if possible, recipe coming soon!)
• 1 Lemon, halved
• ½ stick Unsalted Butter
• 1 tsp Salt
• 1 tsp Black Pepper
• 1 tsp Sugar
• 2 tsp Granulated Garlic
• 2 tsp Powdered Onion
• 1 tsp Paprika
• 1 tsp Chili Powder

Instructions

1. Preheat oven to 450°F
2. In a small bowl, mix together all seasonings
3. Generously coat both sides of the thicken thighs with the seasoning mix
4. In a 8×8-inch baking pan, add uncooked quinoa
5. Nestle chicken thighs on top of uncooked quinoa
6. Add chicken stock and butter
7. Cook 45 minutes or until most of the stock has been absorbed
8. Stir at least twice during cooking
9. Remove from oven once chicken is browned and has reached at least 165°F
10. Mist with lemon juice or serve a halved lemon alongside

Notes: 

• Serve with a salad of baby arugula or a vegetable that is refreshing to cut the butter and creaminess of the dish.
• Farro is a great substitute as well for quinoa; the amount of chicken stock may need to be adjusted.