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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
When it’s hot outdoors I try to spend very little time in my kitchen prepping dinner. This lemon-herb chicken with quinoa is packed with flavor, takes just 15 minutes to prepare, and cooks in one pot! Add sugar snap peas just a few minutes before serving to preserve that bright color and crisp texture.
2 tablespoons oil
6 chicken thighs, bone-in
1 onion, diced
4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic
4 teaspoons minced fresh parsley or 4 cubes Gefen Frozen Parsley
1 tablespoon Gefen Honey
1 lemon, sliced
salt, to taste
black pepper, to taste
1 cup quinoa
1 cup fresh snap peas
Heat oil in a large pot over high heat. Sear chicken, skin-side down, for about five minutes, or until skin is golden brown.
Add onions and garlic, sauté until translucent. Add parsley and honey and top with lemon slices.
Season with salt and pepper to taste. Add 1/2 cup water, cover, and cook over low heat for about an hour and a half, until chicken is soft.
Add quinoa with an additional two cups of water. Cover and cook over medium heat until water is absorbed, adding more water if needed.
Remove from heat. Add sugar snap peas and cover for another five minutes to steam.
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