Ingredients
1 lb chicken thighs, bone-in skin on
1 bunch each basil, mint, and parsley roughly chopped, keep separated
1 garlic clove, minced
2 tsp lemon rind zest
1 lemon, quartered and seeds removed
1 thinly sliced yellow squash, sliced on an angle for larger pieces
1 thinly sliced zucchini, sliced on an angle
1/2 cup red quinoa
2 tbsp pine nuts
1/2 cup feta cheese, crumbled
Directions
Bring a small pot of salted water to boiling. Add quinoa. Allow to steam for 18 to 20 minutes. Drain and set aside.
Dry chicken thighs with a paper towel. Season with lemon zest, chopped parsley, half of the garlic, salt and pepper. Drizzle olive oil over each thigh. Allow to marinate.
Heat a large pan on medium heat. Toss in the pine nuts. Toast, stirring often, for about 3 minutes or until brown. Toss into a bowl and set aside.
Clean out the pan used for the nuts. Heat 1 teaspoon olive oil on medium hot heat. Add the chicken thighs to the pan, placing them skin side down. Loosely cover. Cook about 12 minutes each side, until thoroughly cooked. Transfer to plate. Reserve pan drippings.
Mix together the squash, zucchini, toasted nuts, mint and half of the feta cheese in a large bowl. Add salt and pepper to taste. Squeeze the juice of two lemon wedges over the vegetables and toss with olive oil.
Heat pan drippings. Stir in basil and the rest of the garlic. Heat about 30 seconds, stirring often. Add the quinoa. Toast until lightly browned, stirring often. Remove from heat. Add the juice from the other 2 lemon wedges. Season to taste.
Serve by dividing quinoa mixture and salad between your serving plates. Top with chicken thighs and remaining feta cheese.
Serves 2.
