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One Pan Chicken & Quinoa

Prep Time: 15 min
Cook Time: 1 hour
Serving Size: 4-6
  • Dairy Free 
  • Gluten Free 
  • Freezer Friendly
One pan meals are our favourite. This dish is packed with protein to keep you full and satisfied and makes great leftovers for the next day's lunch. Dried Turkish figs provide a plant-based source of iron and gives this dish a delicious sweetness to complement the flavours.
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO)
  • 1 brown onion (diced)
  • 1 garlic clove (diced)
  • ½ cup sweet potato (diced into 1cm pieces) – 
  • 150g dried Turkish figs or approx. 8 figs (cut into quarters)
  • 2 lemons (juiced and sliced)
  • 1 cup quinoa
  • 1L chicken stock
  • 1 punnet baby spinach (approx. 120g)
  • 6 chicken thighs
  • 1 bunch parsley (tops only & finely diced)

  • Seasoning mix: 
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
1. Preheat the oven to 200°C fan-forced.
2. Heat a splash of EVOO on low-medium heat in a skillet, add the onion and garlic and cook until brown.
3. Add the sweet potato, figs, lemon skins and half the lemon juice to the skillet.
4. Add 1 cup of quinoa, the seasoning mix and 1L of chicken stock, stirring to mix well.
5. Mix in the baby spinach and lay chicken thighs over the quinoa. The stock should completely cover the quinoa and vegetables but not the chicken.
6. Allow to simmer for 5 mins and then season the skillet with half the diced parsley.
7. Place the skillet in the oven and bake for approx. 45-50 mins, ensuring that chicken is cooked through completely.
8. Serve topped with the remaining parsley and lemon juice.
  • You will need a medium-large cast iron skillet or any other skillet that can be used in both stovetop and oven. 
  • Storage: In an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

One Pan Chicken & Quinoa

Prep Time: 15 min
Cook Time: 1 hr
Serving Size: 4-6
  • Dairy Free
  • Gluten Free 
  • Freezer Friendly 
One pan meals are our favourite. This dish is packed with protein to keep you full and satisfied and makes great leftovers for the next day's lunch. Dried Turkish figs provide a plant-based source of iron and gives this dish a delicious sweetness to complement the flavours.
INGREDIENTS
METHOD
TIPS & NOTES
  • Extra virgin olive oil (EVOO) – 
  • 1 brown onion (diced) 
  • 1 clove garlic (diced)
  • ½ cup sweet potato (diced into 1cm pieces) 
  • 150g dried Turkish figs or approx. 8 figs (cut into quarters)
  • 2 lemons (juiced and sliced)
  • 1 cup quinoa
  • 1L chicken stock
  • 1 punnet baby spinach (approx. 120g)
  • 6 chicken thighs
  • 1 bunch parsley (tops only & finely diced)

  • Seasoning mix:
  • 1 tsp paprika 
  • 1 tsp cumin
  • 1 tsp turmeric
1. Preheat the oven to 200°C fan-forced.
2. Heat a splash of EVOO on low-medium heat in a skillet, add the onion and garlic and cook until brown.
3. Add the sweet potato, figs, lemon skins and half the lemon juice to the skillet.
4. Add 1 cup of quinoa, the seasoning mix and 1L of chicken stock, stirring to mix well.
5. Mix in the baby spinach and lay chicken thighs over the quinoa. The stock should completely cover the quinoa and vegetables but not the chicken.
6. Allow to simmer for 5 mins and then season the skillet with half the diced parsley.
7. Place the skillet in the oven and bake for approx. 45-50 mins, ensuring that chicken is cooked through completely.
8. Serve topped with the remaining parsley and lemon juice.
  • You will need a medium-large cast iron skillet or any other skillet that can be used in both stovetop and oven. 
  • Storage: In an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months.

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