Italian

Chicken Thighs and Quinoa is for Dinner.

Chicken Thighs and Quinoa takes 30 minutes to prepare.

Chicken Thighs and Quinoa takes 30 minutes to cook.

Chicken Thighs and Quinoa makes 3 servings.

The ingredients for Chicken Thighs and Quinoa are:

1 T. coconut oil
6 skinless, boneless chicken thighs
1/4 c. chopped sweet onion
1/4 c. chopped red bell pepper
12 grape tomatoes, sliced in half
1/2 c. great northern beans (or bean of your choice)
1 c. rinsed and cooked quinoa
1 medium baby zucchini, sliced into bite-sized chunks
1 c. diced tomatoes, drained (use juice as part of your liquid to cook quinoa)
1 t. basil
2 T. Parmesan Cheese

Here is how you make Chicken Thighs and Quinoa:

Preheat oven to 350.Heat coconut oil in frying pan over medium heat; add chicken thighs, grape tomatoes, onions, and peppers. Cook until thighs are browned and vegetables are soft. Layer quinoa and beans in 8 X 8 baking dish. Top with chicken mixture and zucchini chunks. Spoon tomatoes over the chicken. Sprinkle with basil and parmesan cheese. Bake for 30 minutes. Serve with salad.Serving Size: 3 1-cup servingsNumber of Servings: 3Recipe submitted by SparkPeople user TONYAPERRY.

The nutritional information for Chicken Thighs and Quinoa is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 400.4

• Total Fat: 13.2 g
• Cholesterol: 117.3 mg
• Sodium: 355.1 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 5.3 g
• Protein: 36.0 g

Chicken Thighs and Quinoa is Italian cuisine.