Savory Lemon‑Herb Chicken Quinoa Family Boats

Crunchy roasted broccoli meets tender, lemon‑herb chicken thighs for a protein‑packed bowl that’s as flavorful as it is effortless. These stuffed thighs are filled with fluffy quinoa and a zingy herb mix, creating a satisfying bite every time. Perfect for quick weeknights or meal‑prepping, they deliver balanced macros in just 35 minutes!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 bone‑in, skin‑on chicken thighs (about 2 lbs)
• 1 cup cooked quinoa
• 2 cups broccoli florets
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2. Sauté onions and garlic in olive oil over medium heat until translucent. Remove from heat and stir in cooked quinoa, lemon zest, lemon juice, oregano, thyme, paprika, and Parmesan. Season with salt and pepper.
3. Slice each chicken thigh lengthwise, creating a pocket but not cutting through—enough to hold the quinoa mixture.
4. Spread the quinoa filling into each pocket, pressing gently to secure.
5. Place stuffed thighs skin‑side up on the prepared baking sheet. Roast for 20 minutes, then flip and roast another 10 minutes until the skin is crispy and the chicken reaches 165°F.
6. While chicken cooks, pulse broccoli florets in the microwave with a splash of water for 2–3 minutes or until bright green and tender-crisp.
7. Once the chicken is done, transfer to a serving dish and scatter roasted broccoli around it.
8. Garnish with fresh parsley and serve hot for a complete, high‑protein meal.

Chef's Note

For an extra burst of flavor, sear the thighs skin‑side down in a hot skillet for 2 minutes before oven‑baking.

Make-Ahead Tips

Stuff the thighs ahead of time and refrigerate up to 24 hrs. Reheat in a 350°F oven for 10 min or use a microwave with a lid to keep the filling warm.

Substitutions

Swap boneless, skinless chicken breasts for a leaner option; or replace quinoa with cauliflower rice for a lower‑carb version.