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Crispy Chicken Thighs with Lemony Herb Quinoa
(Published: )
This is the best way to use up leftover chicken thighs after you've roasted a bird. Serve with some garlicky sauteed greens for a delicious meal!
Prep Time Cooking Time Servings
1 person
  • Lemony Herb Quinoa
  • 1 cup quinoa
  • 1 tbsp olive oil
  • 2 cups water
  • 3/4 teaspoon oregano
  • 1/2 tsp thyme
  • 1/2 tsp rosemary, crushed
  • 3 tbsp fresh parsley, chopped
  • 2 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 3/4 tbsp salt
  • Chicken Thighs
  • 2 cooked chicken thighs and wings (from roasted chicken)
  • olive oil

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  1. Rinse quinoa with cold water until the water runs clear

  2. Heat 1 tbsp olive oil in the bottom of a saucepan over medium-high heat

  3. Add rinsed quinoa and cook until it makes popping noises, about 3-5 minutes

  4. Stir in water and dried herbs and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes

  5. Stir in lemon juice, zest, salt, and parsely. Cover, and simmer for a futher 5 minutes.

    1. Coat the bottom of a heavy skillet with olive oil over medium-high heat

    2. Once oil is hot, place chicken into the pan, skin down

    3. Let it cook without moving it until the skin crisps up, about 3-5 minutes

    4. Flip and cook on other side for a further 3-5 minutes

    5. Serve over quinoa

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