Description
A fresh, healthy 30-minute summer dinner featuring zucchini, chicken, quinoa, and tangy feta. Perfectly balanced for a quick dinner or refreshing chilled salad.
Ingredients
1.5 lbs chicken thighs, skinless and boneless
2 medium zucchini, grated or thinly sliced
1 pint cherry tomatoes, halved
1 cup quinoa, rinsed
½ cup feta cheese, crumbled
1 tbsp olive oil
1 tsp olive oil
Zest of 1 lemon
1 preserved lemon, chopped
Sea salt
Black pepper
Smoked paprika
Chopped parsley
Chopped dill
Balsamic glaze (optional for drizzling)
Instructions
Cut chicken thighs into 1-inch cubes.
Season with sea salt, black pepper, and smoked paprika.
Heat 1 tbsp olive oil in skillet over medium-high heat.
Add chicken and cook 6-8 minutes per side. Transfer to a bowl and set aside.
In the same skillet, add 1 tsp olive oil.
Sauté zucchini for 5 minutes until softened but not mushy.
Add cherry tomatoes and cook for 3 minutes.
Sprinkle in lemon zest and preserved lemon.
Return chicken to the pan with veggies.
Add cooked quinoa and toss to combine.
Crumble feta over the top.
Garnish with chopped parsley and dill.
Drizzle with balsamic glaze.
Let rest for 5 minutes before serving.
Notes
Use a 12-inch cast-iron skillet for even heat distribution.
If frozen zucchini is used, add 5 extra minutes to the cooking time.
For extra flavor, toast quinoa in the pan for 1-2 minutes before cooking.
Store leftovers in an airtight container in the fridge for up to 3 days.
This can be served chilled as a refreshing summer salad.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 70mg