Mediterranean Lemon Oregano Chicken Bowl
Crisp lemon-oregano chicken thighs with roasted artichoke hearts and baby spinach over lemony quinoa.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Frozen artichoke hearts are an underused shortcut: roasted at high heat, they brown and get crisp edges. Fresh oregano is stronger and more peppery than dried, so a tablespoon is plenty for four bowls.
Why this recipe works
High oven heat dries the surface of the artichokes so they brown instead of staying soft. Lemon zest on the chicken and juice in the quinoa gives two kinds of citrus flavor.
Ingredient notes
Frozen artichoke hearts are usually better than canned for roasting because they're not packed in brine. If you use canned, rinse and dry them thoroughly.
Common mistakes
- Using marinated artichokes, which are too oily to crisp.
- Adding the spinach to the quinoa while it's still on the heat; it turns slimy.
What to serve with it
Crumbled feta or a few Kalamata olives.
Meal prep
Keep the lemon quinoa and spinach in one container and the chicken and artichokes in another.
More bowls like this
Cooking tips
Pat the artichokes very dry before roasting. Don't move the chicken for the first 6 minutes; it needs time to crisp.
Swaps and variations
Use 1 teaspoon dried oregano instead of fresh. Use chicken breasts, cooking 5 to 6 minutes per side.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until hot (165°F / 74°C).
Recipe
Mediterranean Lemon Oregano Chicken Bowl
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan; large skillet; medium saucepan with lid; instant-read thermometer
Method
-
Cook the quinoa: bring the quinoa and water to a boil, cover and simmer on low 15 minutes, then rest covered 5 minutes.
-
Heat the oven to 450°F (230°C). Toss the artichokes with 1 tablespoon olive oil and 1/4 teaspoon salt and roast 15 to 20 minutes, until browned at the edges.
-
Season the chicken with the oregano, lemon zest and 1/2 teaspoon salt. Heat the remaining olive oil in a large skillet over medium-high heat and cook the chicken 6 minutes without moving, until crisp and golden, then turn and cook 5 to 6 minutes more, until 165°F (74°C).
-
Fluff the quinoa with the lemon juice, garlic and remaining salt, then fold in the spinach so it wilts slightly.
-
Slice the chicken and divide the quinoa among 4 bowls with the artichokes and chicken.
Questions
Can I use jarred artichokes?
Yes, if packed in water. Rinse and dry well.
Is fresh oregano necessary?
No. Use 1 teaspoon dried.
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