One-Pan Mediterranean Chicken and Quinoa

This One-Pan Mediterranean Chicken and Quinoa dish combines tender chicken thighs with nutty quinoa and vibrant vegetables, all infused with aromatic herbs and spices. The dish is both satisfying and healthy, making it ideal for an 800-calorie dinner. The balance of flavors from the olives, sun-dried tomatoes, and fresh herbs brings a taste of the Mediterranean to your table, while being easy to prepare and clean up.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 cup sun-dried tomatoes, chopped
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Season the chicken thighs with salt, pepper, oregano, and basil.
2. Add the chicken to the pan and cook for about 5-7 minutes on each side until browned and cooked through. Remove from the pan and set aside.
3. In the same pan, add the onion and garlic, sautéing until the onion becomes translucent.
4. Add the red bell pepper, cherry tomatoes, kalamata olives, and sun-dried tomatoes. Sauté for an additional 3-4 minutes.
5. Stir in the quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
6. Return the chicken to the pan, nestling it into the quinoa mixture. Cover and let it cook for an additional 5 minutes to heat through.
7. Remove from heat and let it sit for a few minutes. Fluff the quinoa with a fork, garnish with fresh parsley, and serve.