Salsa Verde Chicken with Quinoa

All you need are 3 ingredients and one pan to whip up this easy, healthy, and delicious meal!

Serve it with a side of your favourite veg or a salad.

(serves 4)

• 4 medium bone-in, skin-on chicken thighs
• Freshly ground pepper
• 1 cup dry quinoa
• 1 x 15 oz. (425 g) jar salsa verde

Preheat your oven to 400°F/200ºC. Heat a large, oven-safe pan over medium-high heat. Season the chicken with pepper. Place the chicken skin side down in the pan and lower the heat to medium. 

Let the chicken cook for 4-5 minutes, until the skin is crispy and most of the fat has rendered. Remove the chicken from the pan – leaving the fat – and set aside.

Add the quinoa to the pan and cook for about 2 minutes, stirring constantly to combine it with the rendered fat. 

Pour in the salsa verde and ½ cup (120 ml) water and bring to a boil. Reduce to a simmer and place the chicken, skin side up, on top.

Place the pan in the oven to bake for 20-25 minutes. It’s done when the liquid is absorbed, the quinoa is fluffy, and the chicken is cooked through.

Whether you’re meal prepping for the week or cooking dinner for the family, this dish is sure to become a go-to in your healthy recipe rotation.
Let us know if you try it, and don’t forget to snap a photo and tag us!
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Serve and enjoy!