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Lemon Basil Chicken Thighs with Jeweled Quinoa and Pesto

3.75 from 8 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


  • 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


  • 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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