All you need are 3 ingredients and one pan to whip up this easy, healthy, and delicious meal! Serve it with a side of your favorite veg or a salad.
3-Ingredient Salsa Verde Chicken with Quinoa
(serves 4)
- 4 medium bone-in, skin-on chicken thighs
- Freshly ground pepper
- 1 cup dry quinoa
- 1 x 15 oz. (425 g) jar salsa verde
Preheat your oven to 400°F/200ºC. Heat a large, oven-safe pan over medium-high heat. Season the chicken with pepper. Place the chicken skin side down in the pan and lower the heat to medium.
Let the chicken cook for 4-5 minutes, until the skin is crispy and most of the fat has rendered. Remove the chicken from the pan – leaving the fat – and set aside.
Add the quinoa to the pan and cook for about 2 minutes, stirring constantly to combine it with the rendered fat.
Pour in the salsa verde and ½ cup (120 ml) water and bring to a boil. Reduce to a simmer and place the chicken, skin side up, on top.
Place the pan in the oven to bake for 20-25 minutes. It’s done when the liquid is absorbed, the quinoa is fluffy, and the chicken is cooked through.