Gluten-Free Lemon Herb Chicken (Printer-Friendly)
Tender lemon herb chicken slow-cooked with quinoa for a flavorful, gluten-free meal.
# List of Ingredients:
01 -
1.5 cups white quinoa (uncooked)
02 -
2 lb boneless, skinless chicken thighs
03 -
3 cups gluten-free chicken broth
04 -
0.25 cup fresh lemon juice
05 -
1 lemon, zested
06 -
3 cloves garlic, minced
07 -
2 tablespoons gluten-free chicken bouillon powder
08 -
1 tablespoon Dijon mustard
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried oregano
11 -
1 teaspoon dried thyme
12 -
0.5 teaspoon paprika
13 -
1 teaspoon sea salt
14 -
0.5 teaspoon freshly ground black pepper
15 -
2 tablespoons fresh parsley, chopped
# Preparation Steps:
01 -
Thoroughly rinse the white quinoa under cold water until the rinse water runs clear to remove any bitterness.
02 -
Pat chicken thighs dry and season evenly with sea salt, black pepper, paprika, oregano, and thyme. Heat olive oil in a skillet over medium-high heat and sear thighs 2-3 minutes per side until golden brown to enhance flavor.
03 -
Spread rinsed quinoa evenly across the bottom of the crockpot. Arrange browned chicken thighs on top. Add minced garlic, chicken bouillon powder, lemon zest, Dijon mustard, and half of the chopped parsley over the chicken.
04 -
Pour gluten-free chicken broth and fresh lemon juice evenly over the layers without mixing thoroughly to keep chicken atop quinoa.
05 -
Cover and cook on low heat for 3 to 4 hours until chicken is tender and quinoa is fluffy. Avoid lifting the lid frequently to prevent steam loss.
06 -
Fluff quinoa gently with a fork and adjust seasoning as needed. Sprinkle remaining fresh parsley on top and serve warm, optionally garnished with lemon slices.
# Additional Suggestions:
01 -
Searing chicken before slow cooking locks in juices and develops richer flavors.
02 -
Keep chicken on top of quinoa to prevent sogginess and ensure even cooking.
03 -
If liquid evaporates too quickly in older or larger crockpots, add additional broth to keep quinoa just submerged.
04 -
Allow the dish to rest for 5-10 minutes after cooking with lid closed for flavors to meld.