By Filiberto Rios
Preheat your oven to 200°C (400°F).
In a bowl, mix 2 tablespoons of olive oil, 2 minced garlic cloves, juice of half a lemon, 1 tablespoon fresh herbs, salt, and pepper. Add the chicken thighs and toss to coat. Let them marinate while you prepare the other ingredients.
Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
While the quinoa is cooking, spread the marinated chicken thighs on a baking sheet and place them in the preheated oven. Roast for 20-25 minutes or until the chicken reaches an internal temperature of 75°C (165°F).
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining 2 minced garlic cloves and sauté until fragrant.
Add the green beans to the skillet, season with a pinch of salt and pepper, and sauté for 5-7 minutes, stirring occasionally, until the beans are tender-crisp.
Fluff the cooked quinoa with a fork, then stir in the remaining lemon juice and chopped fresh herbs. Adjust seasoning with salt and pepper as needed.
Serve each chicken thigh with a generous portion of quinoa pilaf and garlicky green beans. Garnish with additional lemon wedges and herbs if desired.
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By Filiberto Rios
This Main Course Dinner Healthy Gluten-Free recipe is ready in 45 minutes and features Boneless skinless chicken thighs, Quinoa, Green beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 200°C (400°F).
In a bowl, mix 2 tablespoons of olive oil, 2 minced garlic cloves, juice of half a lemon, 1 tablespoon fresh herbs, salt, and pepper. Add the chicken thighs and toss to coat. Let them marinate while you prepare the other ingredients.
Rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender.
While the quinoa is cooking, spread the marinated chicken thighs on a baking sheet and place them in the preheated oven. Roast for 20-25 minutes or until the chicken reaches an internal temperature of 75°C (165°F).
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining 2 minced garlic cloves and sauté until fragrant.
Add the green beans to the skillet, season with a pinch of salt and pepper, and sauté for 5-7 minutes, stirring occasionally, until the beans are tender-crisp.
Fluff the cooked quinoa with a fork, then stir in the remaining lemon juice and chopped fresh herbs. Adjust seasoning with salt and pepper as needed.
Serve each chicken thigh with a generous portion of quinoa pilaf and garlicky green beans. Garnish with additional lemon wedges and herbs if desired.
Calories per Serving: 450
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