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

Lemon-Parsley Chicken Thighs

with Squash & Zucchini Salad and Red Quinoa

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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 685 Cals/serving

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.

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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
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!

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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: