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:
Preheat your oven to 450 °F.
Place 2 tablespoons of olive oil and 2 sprigs of thyme in a large ovenproof skillet over medium-high heat. Season with salt and pepper and cook the thighs in batches if necessary, skin-side down, until the skin is golden and crispy.
Place all of the chicken thighs in the skillet, skin-side up. Transfer the skillet to the oven and roast for 18-22 minutes until the internal temperature reaches 165 °F.
Cook 1 cup of quinoa according to the package directions.
Combine 2 tablespoons of vinegar and the remaining 2 tablespoons of oil in a salad bowl.
Add 4 sliced scallions, 14 thinly sliced snow peas, a small grated carrot, 3 ounces of feta, ¼ cup of torn baby spinach leaves, and the cooked quinoa to the dressing. Toss to combine.
Serve the quinoa with the roasted chicken thighs.
This Pepper Chicken with Spring Quinoa Pilaf is a delicious and romantic Valentine's Day Dinner. Try it out soon and please come back to leave a review with your thoughts.
I love chicken & quinoa! Thanks for sharing recipe!
Gluten Free Recipes
