Skillet Chicken Thighs With Peaches, Arugula, and Quinoa

Andrew Purcell, Carrie Purcell

Makes 1 Serving

  • 1 small rooster thigh (bone-in, skin-on, about four oz)
  • Salt
  • Pepper
  • 1/four teaspoon paprika
  • 1 medium peach, reduce into eight wedges
  • 1cup cooked quinoa
  • 2cups child arugula
  1. Warmth oven to 400°. Season rooster liberally with salt, pepper, and paprika.

  2. In a big, oven-safe skillet over medium warmth, add rooster, pores and skin aspect down, and prepare dinner till pores and skin has crisped barely and among the fats has rendered, about three minutes. Add peach slices and toss to coat, retaining rooster pores and skin aspect down.

  3. Switch to oven and roast 15 minutes. Flip rooster thigh and peach wedges, then roast 10 minutes extra, till peaches are very smooth and browned, and rooster is cooked by way of with no pink within the center.

  4. Take away rooster from skillet and put aside. Over medium warmth, add quinoa and arugula to peaches and toss to coat. Prepare dinner, stirring, till quinoa is heat and arugula is wilted, about 2 minutes. High with rooster.

Diet Per Serving

516 energy
21 g fats (four g saturated)
50 g carbs
9 g sugar
7 g fiber
35 g protein