Go Back
Step by step Crispy Stovetop Greek Chicken with Aromatic Fiber-Rich Quinoa Crunch

Crispy Stovetop Greek Chicken with Aromatic Fiber-Rich Quinoa Crunch

Sara Coleman
This one-pan recipe features juicy chicken thighs coated in a zesty Greek marinade, pan-seared to a golden, crispy finish and served over a fluffy quinoa salad packed with fresh vegetables and herbs for a satisfying, fiber-rich crunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Calories 485 kcal

Ingredients
  

Ingredients

  • 1.5 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp olive oil divided
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp lemon zest from 1 lemon
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cup cherry tomatoes halved
  • 0.5 cup cucumber diced
  • 0.25 cup red onion finely chopped
  • 0.25 cup fresh parsley chopped
  • 0.25 cup crumbled feta cheese

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat to restore crispiness. Make-Ahead: You can cook the quinoa and marinate the chicken up to 24 hours in advance. Variations: For a vegetarian option, substitute the chicken with firm tofu or chickpeas. Serve with a side of tzatziki sauce for dipping.