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Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsextra-virgin olive oil, divided1teaspoonhot sauce, plus more for serving½teaspooncrushed red pepper4cupsbroccoli florets1poundboneless, skinless chicken thighs¼teaspoonground pepper1 ⅔cupswater½teaspoonsalt1cupquinoa3cupscoarsely chopped spinach¼cuppesto2tablespoonsred-wine vinegar½cupwhole-wheat panko breadcrumbs1teaspoonza’atar1 ½cupshalved grape or cherry tomatoesShaved Parmesan cheese for garnish (Optional)
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsextra-virgin olive oil, divided
1teaspoonhot sauce, plus more for serving
½teaspooncrushed red pepper
4cupsbroccoli florets
1poundboneless, skinless chicken thighs
¼teaspoonground pepper
1 ⅔cupswater
½teaspoonsalt
1cupquinoa
3cupscoarsely chopped spinach
¼cuppesto
2tablespoonsred-wine vinegar
½cupwhole-wheat panko breadcrumbs
1teaspoonza’atar
1 ½cupshalved grape or cherry tomatoes
Shaved Parmesan cheese for garnish (Optional)
DirectionsPreheat oven to 425°F.Stir 1 tablespoon oil, hot sauce and crushed red pepper together in a medium bowl. Add broccoli; toss to coat. Spread on one half of a large rimmed baking sheet. Place chicken thighs on the other half of the baking sheet; sprinkle with pepper. Roast, stirring the broccoli once and flipping the chicken once, until the broccoli is tender and the chicken is cooked through, about 20 minutes. Cube the chicken when cool enough to handle.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe GrecoMeanwhile, bring water and salt to a boil in a medium saucepan. Stir in quinoa; cover and reduce heat to maintain a simmer. Cook until the quinoa is tender and the water is absorbed, 13 to 15 minutes. Remove from heat, fluff with a fork and stir in spinach and 1 tablespoon oil. Cover to keep warm.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe GrecoMeanwhile, stir pesto and vinegar together in a small bowl.Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add panko; cook, stirring often, until golden, about 3 minutes. Transfer to a small plate; stir in za’atar.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe GrecoTo serve, divide the quinoa among 4 shallow bowls. Top with equal portions of chicken, broccoli and tomatoes. Drizzle with the pesto vinaigrette and sprinkle with toasted panko. Garnish with shaved Parmesan and serve with additional hot sauce, if desired.Originally appeared: EatingWell.com, February 2023
Directions
Preheat oven to 425°F.Stir 1 tablespoon oil, hot sauce and crushed red pepper together in a medium bowl. Add broccoli; toss to coat. Spread on one half of a large rimmed baking sheet. Place chicken thighs on the other half of the baking sheet; sprinkle with pepper. Roast, stirring the broccoli once and flipping the chicken once, until the broccoli is tender and the chicken is cooked through, about 20 minutes. Cube the chicken when cool enough to handle.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe GrecoMeanwhile, bring water and salt to a boil in a medium saucepan. Stir in quinoa; cover and reduce heat to maintain a simmer. Cook until the quinoa is tender and the water is absorbed, 13 to 15 minutes. Remove from heat, fluff with a fork and stir in spinach and 1 tablespoon oil. Cover to keep warm.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe GrecoMeanwhile, stir pesto and vinegar together in a small bowl.Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add panko; cook, stirring often, until golden, about 3 minutes. Transfer to a small plate; stir in za’atar.Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe GrecoTo serve, divide the quinoa among 4 shallow bowls. Top with equal portions of chicken, broccoli and tomatoes. Drizzle with the pesto vinaigrette and sprinkle with toasted panko. Garnish with shaved Parmesan and serve with additional hot sauce, if desired.
Preheat oven to 425°F.
Stir 1 tablespoon oil, hot sauce and crushed red pepper together in a medium bowl. Add broccoli; toss to coat. Spread on one half of a large rimmed baking sheet. Place chicken thighs on the other half of the baking sheet; sprinkle with pepper. Roast, stirring the broccoli once and flipping the chicken once, until the broccoli is tender and the chicken is cooked through, about 20 minutes. Cube the chicken when cool enough to handle.
Meanwhile, bring water and salt to a boil in a medium saucepan. Stir in quinoa; cover and reduce heat to maintain a simmer. Cook until the quinoa is tender and the water is absorbed, 13 to 15 minutes. Remove from heat, fluff with a fork and stir in spinach and 1 tablespoon oil. Cover to keep warm.
Meanwhile, stir pesto and vinegar together in a small bowl.
Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add panko; cook, stirring often, until golden, about 3 minutes. Transfer to a small plate; stir in za’atar.
To serve, divide the quinoa among 4 shallow bowls. Top with equal portions of chicken, broccoli and tomatoes. Drizzle with the pesto vinaigrette and sprinkle with toasted panko. Garnish with shaved Parmesan and serve with additional hot sauce, if desired.
Originally appeared: EatingWell.com, February 2023
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Nutrition Facts(per serving)522Calories25gFat42gCarbs35gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
