Crispy Lemon Chicken Quinoa Bowl
Seared chicken thighs over fluffy quinoa with cucumber, tomato, and feta, dressed in a bright lemon-garlic sauce. Ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Bring 2 cups salted water to boil in a medium pot. Stir in quinoa, reduce heat, cover, and simmer until water absorbs, ~15 minutes.
Step 2
While quinoa cooks, pat chicken thighs dry. Season all over with salt and pepper.
Step 3
Heat 1 tbsp oil in a large skillet over medium-high. Sear chicken 6–7 minutes per side until skin crisps and center reaches 165°F.
Step 4
Chop cucumber into half-moons. Halve cherry tomatoes. Slice cooked chicken into strips.
Step 5
Whisk lemon juice, zest, 2 tbsp oil, and 1 minced garlic clove. Season with salt and pepper.
Step 6
Divide quinoa between bowls. Top with chicken, cucumber, tomatoes, olives, and feta. Drizzle with lemon dressing.
Tools you’ll need
- medium pot with lid
- large skillet
- cutting board
- knife
- small bowl for whisking
- meat thermometer (optional but recommended)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
