Gluten-Free Lemon Herb Chicken (Ready-to-Print Version)
Tender lemon herb chicken slow cooked with fluffy quinoa for a gluten-free, flavorful Mediterranean-inspired dish.
# What You’ll Need:
→ Grains
01 -
1½ cups white quinoa (uncooked)
→ Poultry
02 -
2 lb boneless, skinless chicken thighs
→ Liquids and Condiments
03 -
3 cups gluten-free chicken broth
04 -
¼ cup fresh lemon juice
05 -
1 tbsp Dijon mustard
06 -
2 tbsp olive oil
→ Herbs and Spices
07 -
1 tsp dried oregano
08 -
1 tsp dried thyme
09 -
½ tsp paprika
10 -
1 tsp sea salt
11 -
½ tsp freshly ground black pepper
12 -
1 lemon, zested
13 -
3 cloves garlic, minced
→ Bouillon and Garnish
14 -
2 tbsp gluten-free chicken bouillon powder
15 -
2 tbsp fresh parsley, chopped
# Step-by-Step Guide:
01 -
Thoroughly rinse the quinoa under cold water until the water runs clear to remove bitterness.
02 -
Pat chicken thighs dry and season with sea salt, black pepper, paprika, oregano, and thyme. Heat olive oil in a skillet over medium-high heat and sear chicken thighs for 2-3 minutes per side until golden brown.
03 -
Spread rinsed quinoa evenly on the bottom of the crockpot. Layer seared chicken thighs on top. Sprinkle garlic, chicken bouillon powder, lemon zest, Dijon mustard, and half of the chopped parsley over the chicken.
04 -
Pour the gluten-free chicken broth and fresh lemon juice evenly over the ingredients without stirring; keep the chicken layered on top.
05 -
Cover and cook on low heat for 3 to 4 hours until chicken is tender and quinoa is cooked through. Avoid opening the lid to preserve steam and texture.
06 -
Gently fluff quinoa with a fork. Adjust seasoning to taste. Garnish with remaining fresh parsley and lemon slices if desired. Serve warm.
# Handy Tips:
01 -
Searing chicken enhances flavor and color. Keeping chicken on top prevents soggy quinoa. Let rest 5-10 minutes after cooking to meld flavors.