Lemon basil chicken thigh with quinoa and pesto plated as well in meal prep containers

Lemon Basil Chicken Thighs with Jeweled Quinoa and Pesto

Last Updated on February 14, 2020

Here’s how to get all the best flavor into one pot:  start with chicken thighs, add veggies, fresh herbs, lemon and chicken stock – anklet it all cook with nutty quinoa.  Arugula pesto brings a bright pop of flavor and color.

Lemon basil chicken thigh with quinoa and pesto plated as well in meal prep containers

Lemon Basil Chicken Thighs with Jeweled Quinoa and Pesto

3.62 from 13 votes
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Protein: Poultry
Cut: Chicken Thighs
Diet: Gluten Free
Course: Main Course, Meal Prep
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people

Ingredients

  • 3 lbs ButcherBox Chicken Thighs, bone-in / bnls, sknls
  • ½ c lemon juice
  • c chicken stock
  • Tbsp 2 basil chiffonade
  • kosher salt
  • ground black pepper
  • 1 c quinoa
  • 2 c asparagus ¼" slices
  • 3 carrot small dice
  • 1 red pepper small dice
  • 2 Tbsp olive oil

Arugula Pesto

  • 1 5 oz package arugula
  • 1 c Parmesan cheese
  • ¼-½ c olive oil
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 lemon juiced and zested
  • 1 clove garlic grated

Instructions

  • Preheat a Dutch oven on the stovetop over medium-high heat.
  • Add oil. Season chicken thighs generously with kosher salt and freshly ground black pepper, then place 4 chicken thighs skin-side down in Dutch oven. Do not overcrowd the pan.
  • Sear for 6 minutes. Flip and sear for 2 more minutes.
  • Remove chicken thighs from Dutch oven and let rest on sheet pan. Repeat with remaining 4 chicken thighs.
  • Add carrots to Dutch oven and sauté for 3 minutes.
  • Deglaze pan with lemon juice.
  • Add chicken stock, quinoa and and basil to carrots, and bring to a simmer.
  • Return chicken thighs and any liquid on sheet pan to Dutch oven. Cover and cook on medium-low heat for 20 minutes.
  • Remove chicken from pan. Add asparagus and red pepper, then cover and cook for 5 more minutes.

Arugula Pesto

  • Place arugula, garlic, salt, pepper, lemon juice and zest to food processor. Pulse for 1 minute. With the food processor on low, add extra virgin olive oil in a slow, steady drizzle.
  • Serve pesto alongside chicken and quinoa. Happy eating!
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