Description
This Herb Chicken Thighs Bowl delivers crispy, golden skin with fresh herbs and a zesty lemon finish, making it a nutritious and convenient meal ready in under 30 minutes.
Ingredients
Scale
1.5 lbs Chicken Thighs (Skin-on)
2 tbsp Extra Virgin Olive Oil
4 cloves Fresh Garlic (Minced)
1 tbsp Fresh Rosemary
1 tbsp Fresh Thyme
2 cups Cooked Quinoa or Brown Rice
3 cups Baby Spinach or Arugula
Sea Salt and Black Pepper (to taste)
1 whole Lemon (Fresh Lemon Juice)
Instructions
- Pat the chicken thighs dry with a paper towel and season generously with salt, pepper, and chopped fresh herbs
- Add olive oil to a large skillet over medium-high heat until it shimmers
- Place the chicken skin-side down in the pan and cook undisturbed for 6-8 minutes until the skin is crispy
- Flip the chicken, add minced garlic and fresh lemon juice, and cook for another 5-7 minutes until the internal temperature reaches 165°F
- Let the chicken rest for 5 minutes before slicing
- Fluff quinoa or rice in a bowl, top with fresh greens, and add sliced chicke
- Drizzle with pan juices and garnish with more fresh herbs before serving
Notes
For meal prep, store cooked chicken and grains in airtight containers for up to four days.
Reheat chicken in a toaster oven or air fryer for best results.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 2g
- Sodium: To taste
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 140mg