- 2 tbsp+2 tbsp Olive oildivided
- 4 Chicken thighsbone-in, skin-on (about 2 lbs)
- Kosher Salt
- Ground pepperfreshly ground
- 2 sprigs Fresh thyme
- 1 cup Quinoarinsed
- 2 tbsp Rice wine vinegarunseasoned rice wine vinegar
- 4 Scallionssliced
- 14 Snow peasthinly sliced
- 1 Baby carrotsgrated
- 3 oz Feta cheesecrumbled
- 1/2 cup Baby spinachfresh leaves
Pepper Chicken with Spring Quinoa Pilaf
This flavorful Pepper Chicken with Spring Quinoa Pilaf is a delicious Valentine’s Day dinner idea that will add a bit of romance to your week! I love the flavor of the seared and roasted chicken thighs, served with quinoa pilaf. I’m sure you will love this dish too!
To make this romantic Valentine’s Day dinner, start by cooking the chicken thighs in batches, skin-side down until the skin is golden and crispy. Place all of the seared thighs in the skillet, skin-side up, and roast in the oven until cooked through. Cook quinoa according to the package directions. Make a dressing by whisk together vinegar and oil in a bowl. Add the scallions, snow pea, carrot, feta, baby spinach, and quinoa and toss to combine. Serve the roasted chicken over the quinoa pilaf.
To make my Pepper Chicken with Spring Quinoa Pilaf, you will need the following ingredients:
Steps to make Pepper Chicken with Spring Quinoa Pilaf
Preheat your oven to 450 °F.
Sear chicken thighs
Add scallions, radishes, carrot, feta, basil and quinoa