This delicious recipe makes a high-protein dinner in just one skillet. My cast iron skillet gets a lot of use, and I love that I can pop it from the stovetop right into the oven for the perfect finishing touch on dishes like these.
Chicken thighs and quinoa provide an abundance of protein to the meal while carrots, bell peppers, and fresh herbs offer phytonutrients, antioxidants like beta carotene and vitamin C, and satiating fiber. Turmeric and ginger are an anti-inflammatory power couple that have been shown to help alleviate pain.
I hope you find this dish as nourishing as I do.
Wishing you health and happiness,
Mark Hyman, MD
We're grateful for our sponsor:
Electrolytes are meant to support good health, not take away from it. That’s why I use LMNT. It’s an electrolyte mix with science-backed ratios of sodium, potassium, and magnesium without added sugar and funky artificial ingredients and colors. I find some people are afraid of sodium, but they don’t realize it plays a crucial role in our health. When you sweat, the primary electrolyte lost is sodium. If we don’t replenish, electrolyte imbalances like this can cause headaches, cramps, fatigue, and weakness. LMNT is the best option on the market to keep your electrolytes balanced.
Right now, get 8 single servings of LMNT electrolytes for FREE with any order. Just click here!
Ingredients:
Skillet
- 8 chicken thighs, bone in, skin on
- 2 tablespoons avocado oil
- ¾ cup thinly sliced shallots
- 1 (2-inch) chunk fresh ginger, microplaned
- 1 cup carrots, thinly sliced
- 1 cup scallions, thinly sliced, white and green parts (save the green parts for garnish)
- 6 garlic cloves, microplaned
- 1 teaspoon ground chili
- 1 teaspoon sea salt
- ¾ teaspoon ground turmeric
- 32 ounces low-sodium chicken stock
- 2 limes, juiced
- 2 small bell peppers, thinly sliced
- 1 ½ cups quinoa
- 1 (13.5 ounce) can light coconut milk (or more chicken stock)
Garnish
- ½ cup dry roasted cashews, roughly chopped
- Fresh mint
- Fresh cilantro
- Scallion greens
Method:
1. Place a large deep cast iron skillet over medium heat. Once the pan is hot add the chicken thighs and brown on all sides for about 10 minutes. Transfer pieces as they are done onto a plate to rest.
2. Once all of the chicken is out of the skillet, add the avocado oil, shallots, and ginger. Stir using a wooden spoon to prevent the shallots from burning. After 2 minutes, add the carrots, scallions, and garlic. Stir for 3 minutes. Preheat the oven on the broil function for step 5.
3. Add the spices and give it a stir, then pour in the chicken stock and bring to a boil. Boil for about 5 minutes then add the lime juice, bell peppers, and quinoa.
4. Reduce heat to medium-low and simmer for 10 minutes before adding the coconut milk (or additional chicken stock) and chicken back into the skillet.
5. After the chicken has been simmering for 15 minutes, transfer into the oven and broil for 5 minutes. Remove from the oven and serve while hot. Top with cashews, sliced scallions, mint leaves, and cilantro.
Nutritional analysis per serving: Calories: 455, Total Fat: 22g, Saturated Fat: 6g, Cholesterol: 72mg, Sodium: 468mg, Carbohydrates: 34g, Fiber: 5g, Sugars: 7g, Protein: 31g, Net Carbs: 29g