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Lemon herb chicken quinoa pilaf served in a shallow bowl with lemon wedges and a fork on a styled table
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Lemon Herb Chicken Quinoa Pilaf

This lemon herb chicken quinoa pilaf is an easy one-skillet dinner made with juicy chicken thighs, fluffy quinoa, broccoli, fresh herbs, and feta. Packed with protein, fiber, and bright lemon flavor, this healthy chicken quinoa recipe is perfect for busy weeknights or meal prep.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Rachael DeVaux

Ingredients

For the Chicken:

  • 1.5 lb. boneless, skinless chicken thighs trimmed of excess fat
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1.5 teaspoons kosher slat
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon olive oil

For the Skillet:

  • 1 tablespoon olive oil
  • ½ cup diced yellow onion
  • 4 garlic cloves minced
  • 1 cup sprouted quinoa rinsed and drained
  • ½ cup brown rice orzo
  • ½ teaspoon kosher salt
  • ½ teaspoon dried oregano
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 ½ cups low-sodium chicken stock
  • ¼ cup chopped fresh parsley plus more for serving
  • 3 cups broccoli florets
  • ½ cup crumbled goat feta (optional)

Instructions

  • Preheat the oven to 375°F.

For the Chicken:

  • Season the chicken thighs generously with smoked paprika, dried oregano, garlic powder, salt, and pepper. Toss to combine.
  • In a large, tall-sided oven-safe skillet, heat the olive oil over medium-high heat.
  • Once hot, add the chicken thighs. Cook, undisturbed, for 4 minutes. Flip, and cook for an additional 3 minutes.
  • Transfer to a clean plate and set aside. The chicken will finish cooking in the oven.

For the Skillet:

  • In the same skillet, heat another tablespoon of olive oil.
  • Once hot, add the onion. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for an additional minute, until fragrant.
  • Add the quinoa and orzo. Season with salt and dried oregano. Toss to coat in the oil and spread in a single layer. Toast the grains, stirring occasionally, until slightly golden, about 2 minutes.
  • Add the lemon zest, juice, and chicken stock. Stir to combine, scraping the bottom for any browned bits.
  • Stir in the parsley and broccoli florets, and add the chicken thighs back to the skillet. Bring to a simmer, then cover with a lid and transfer to the oven. Bake for 17 minutes.
  • Carefully remove from the oven, remove the lid, and add the feta on top. Return to the oven and cook for 5 to 8 more minutes, or until the quinoa has totally soaked up the liquid and the feta has melted.
  • Plate in shallow bowls, top with a chicken thigh, and garnish with extra herbs. Enjoy!

To Store & Reheat:

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
    The quinoa will continue to soak up some of the liquid as it sits, so adda splash of chicken stock or water before reheating if needed. Reheat gently in the microwave or in a skillet over medium-low heat until warmed through.

Notes

Swaps & Substitutions:
  • Chicken Thighs: Chicken breasts can be substituted, but may cook faster and dry out more easily.
  • Sprouted Quinoa: Regular quinoa works well too — just rinse thoroughly before cooking.
  • Brown Rice Orzo: Swap with additional quinoa or gluten-free orzo for a fully gluten-free option.
  • Broccoli: Cauliflower, asparagus, spinach, or zucchini all work well here.
  • Goat Feta: Regular feta, goat cheese, or dairy-free feta can all be used, or omit entirely.
  • Chicken Stock: Vegetable broth works in place of chicken stock.
  • Parsley: Fresh dill or basil are both great alternatives.
  • Extra Heat: Add red pepper flakes with the onion and garlic if desired.