One-Pot Chicken & Quinoa

This one-pot chicken and quinoa is a protein powerhouse that's as nutritious as it is delicious — a complete spring meal in a single pan.

Instructions

1. Brown the chicken thighs: Heat a drizzle of oil in a deep lidded pan. Season 300g chicken thighs and brown for 4 minutes per side. Remove and set aside.
2. Toast the quinoa: Add 180g rinsed quinoa to the same pan and stir for 1 minute.
3. Add stock: Pour in 450ml chicken broth and bring to a boil. Nestle the chicken thighs back into the pan, cover, and reduce to a simmer.
4. Add peas: After 15 minutes, stir in 120g peas. Replace the lid and cook for another 5 minutes until the quinoa is cooked and liquid absorbed.
5. Serve: Let rest for 5 minutes before serving directly from the pot.