Chicken Thighs with Bok Choy & Quinoa

Combine quinoa, water, and 1 cup of the chicken broth in a pot. Bring to a boil then cover with the lid and reduce to a simmer, cooking until the liquid dissolves, about 20 minutes.

Meanwhile, heat olive oil in both a large frying pan and cast iron pot over medium heat and preheat the oven to 200ºF.

Salt and pepper each side of the chicken and then place in the frying pan. Cook for about 5 minutes on one side, until browned, and then flip to the other side.

To the cast iron pot, add the garlic, onions, and carrots; bring to a simmer. Continue cooking, stirring often, until the onions are fragrant and softened. Pour in the remainder of the chicken broth and bring back to a simmer. Add the bay leaves and stir in the zucchini. Continue to simmer for about 5 minutes and then wilt in the bok choy. Stir in quinoa along with the lemon zest and a pinch of pepper.

When the chicken is mostly cooked, carefully place it in the cast iron pot. Deglaze the pan with the white wine. Cover with a lid and place in the oven, continuing to simmer for another 20 minutes.

Serve with bread and a squeeze of lemon, if desired, and enjoy!