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15) Honey Garlic Chicken Thighs with Quinoa and Spinach

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2–2.5 lb)
  • 1 cup quinoa rinsed
  • 2 cups low-sodium chicken broth
  • 3 cups fresh spinach packed
  • 3 tbsp honey
  • 3 tbsp soy sauce or tamari
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp apple cider vinegar
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Optional: sesame seeds and sliced green onions to garnish

Method
 

  1. Season thighs with salt, pepper, and thyme. Sear skin-side down in olive oil over medium-high heat until golden, 6–8 minutes; flip and brown 3 minutes.
  2. Whisk honey, soy sauce, garlic, and vinegar. Pour over chicken, reduce heat to medium-low, cover, and simmer 20–25 minutes until internal temp reaches 165°F.
  3. Meanwhile, bring broth to a boil, add quinoa, cover, and simmer 15 minutes until fluffy. Stir in spinach off heat so it wilts.
  4. Remove chicken, spoon sauce over, and serve thighs atop quinoa. Garnish if desired.