Chicken and Quinoa with Figs, Spinach, and Mint
Chicken pairs wonderfully with quinoa, figs, spinach, and mint. Juicy, tender, and packed with savory, sweet, and herbal flavor.
Chicken pairs wonderfully with quinoa, figs, spinach, and mint. Juicy, tender, and packed with savory, sweet, and herbal flavor.
6 Foster Farms Free Range Boneless Skinless Chicken Thighs, cut into bite-sized chunks
6 sprigs fresh thyme, divided
7 tbsp extra-virgin olive oil, divided
1 large lemon, zested and juiced
6 cloves California garlic, divided
¼ cup fresh mint leaves, chopped and divided
½ tsp freshly ground black pepper
3 tsp salt, divided
1 cup quinoa
2 large shallots, minced
½ cup dried California mission figs, halved
2 cups filtered water, divided
3 cups California spinach, chopped
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.
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