Lemon-Parsley Chicken Thighs with Squash & Zucchini Salad and Red Quinoa

Lemon-Parsley Chicken Thighs

with Squash & Zucchini Salad and Red Quinoa

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We talked with parsley. And it feels a little taken for granted. This delicious herb is everywhere and easy to overlook, but this intense, delicious herb has a long, amazing history. Among the legends surrounding it, the Greeks believed that Hercules made his garlands from parsley. In certain cultures, it’s even considered a vegetable. In European cookery, it’s the most popular herb in use today because of its strong, distinct flavor. We’ve chosen to highlight it in this succulent dish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    685 Cals (est.)
fresh
ingredients
Lemon-Parsley Chicken Thighs with Squash & Zucchini Salad and Red Quinoa
Title
  • 1 lb Bone-In, Skin-On Chicken Thighs
  • 1 bunch Basil
  • 1 bunch Mint
  • 1 bunch Parsley
  • 1 clove Garlic
  • 1 Lemon
  • 1 Yellow Squash
  • 1 Zucchini
  • ½ cup Red Quinoa
  • 2 Tbsps Pine Nuts
  • ½ cup Feta Cheese, Crumbled
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Pick the basil, parsley and mint off the stems; discard the stems and roughly chop the leaves, keeping each separate. Peel and mince the garlic. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Very thinly slice the squash and zucchini on an angle. Pat the chicken thighs dry and season with the lemon zest, parsley, half the garlic, salt and pepper. Drizzle with olive oil. Let stand to marinate.
Cook the quinoa:
2 Cook the quinoa:
Once the water is boiling, add the quinoa. Cook 18 to 20 minutes, or until cooked through. Drain thoroughly and set aside as you continue cooking.
Toast the pine nuts:
3 Toast the pine nuts:
While the quinoa cooks, heat a large pan on medium until hot. Add the pine nuts and toast, stirring frequently, 2 to 3 minutes, or until browned and fragrant. Transfer the toasted pine nuts to a small bowl and set aside. Wipe out the pan.
Cook the chicken:
4 Cook the chicken:
In the same pan used to toast the nuts, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken to the pan, skin side down first, and loosely cover with aluminum foil. Cook 12 to 15 minutes per side, or until browned and cooked through. Transfer the cooked chicken to a plate, leaving any drippings in the pan.
Dress the squash & zucchini:
5 Dress the squash & zucchini:
While the chicken cooks, in a large bowl, combine the squash, zucchini, mint, toasted pine nuts and half the feta cheese; season with salt and pepper. Add the juice of 2 lemon wedges and a drizzle of olive oil. Toss to thoroughly coat.
Finish the quinoa & plate your dish:
6 Finish the quinoa & plate your dish:
Heat the pan of reserved drippings on medium until hot. Add the basil and remaining garlic and cook, stirring frequently, 30 seconds, or until fragrant. Stir in the cooked quinoa and toast, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat and stir in the juice of the remaining lemon wedges; season with salt and pepper to taste. To plate your dish, divide the quinoa mixture and salad between 2 plates and top with the cooked chicken thighs. Garnish with the remaining feta cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered

Lemon-Parsley Chicken Thighs

Prepare the ingredients:
1 Prepare the ingredients:
Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Pick the basil, parsley and mint off the stems; discard the stems and roughly chop the leaves, keeping each separate. Peel and mince the garlic. Using a peeler, remove the rind of the lemon, avoiding the pith; mince the rind to get 2 teaspoons of zest. Quarter the lemon and remove the seeds. Very thinly slice the squash and zucchini on an angle. Pat the chicken thighs dry and season with the lemon zest, parsley, half the garlic, salt and pepper. Drizzle with olive oil. Let stand to marinate.
2 Cook the quinoa:
Once the water is boiling, add the quinoa. Cook 18 to 20 minutes, or until cooked through. Drain thoroughly and set aside as you continue cooking.
Cook the quinoa:
Toast the pine nuts:
3 Toast the pine nuts:
While the quinoa cooks, heat a large pan on medium until hot. Add the pine nuts and toast, stirring frequently, 2 to 3 minutes, or until browned and fragrant. Transfer the toasted pine nuts to a small bowl and set aside. Wipe out the pan.
4 Cook the chicken:
In the same pan used to toast the nuts, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken to the pan, skin side down first, and loosely cover with aluminum foil. Cook 12 to 15 minutes per side, or until browned and cooked through. Transfer the cooked chicken to a plate, leaving any drippings in the pan.
Cook the chicken:
Dress the squash & zucchini:
5 Dress the squash & zucchini:
While the chicken cooks, in a large bowl, combine the squash, zucchini, mint, toasted pine nuts and half the feta cheese; season with salt and pepper. Add the juice of 2 lemon wedges and a drizzle of olive oil. Toss to thoroughly coat.
6 Finish the quinoa & plate your dish:
Heat the pan of reserved drippings on medium until hot. Add the basil and remaining garlic and cook, stirring frequently, 30 seconds, or until fragrant. Stir in the cooked quinoa and toast, stirring frequently, 1 to 2 minutes, or until lightly browned. Turn off the heat and stir in the juice of the remaining lemon wedges; season with salt and pepper to taste. To plate your dish, divide the quinoa mixture and salad between 2 plates and top with the cooked chicken thighs. Garnish with the remaining feta cheese. Enjoy!
Finish the quinoa & plate your dish:
Browse Steps
1 of 6