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Easy prep
20 minutes

Baja-Spiced Chicken Thighs

over Green Goddess Quinoa Salad

Cooking time

20 minutes




550 /serving

Call it a dressing, dip or sauce, the creamy, herby concoction known as Green Goddess has been gracing health-minded dishes ever since it was created in California in the 1920s. You’ll conjure up this week’s version using sour cream, capers, basil and citrus juice and work it into a leafy quinoa salad with crisp radishes and sun-dried tomatoes. Lay those tender chicken thighs on top, full of sweet smoky flavours, and thank the goddess for this feast.

We will send you:

  • 4 Chicken thighs
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 60g Sliced radishes
  • 2 Scallions
  • 1 Lime (or lemon)
  • 1 Bunch of basil
  • 95g Red quinoa
  • 10g Capers
  • 15g Sliced sun-dried tomatoes
  • 43ml Sour cream
  • 12g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)

Contains: Milk, Sulphites

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
21 g
Saturated Fat
5 g
820 mg
Total Carbs
47 g
6 g
45 g
8 g
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Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 16 to 18 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and spread out on a plate to cool slightly.
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Cook the chicken
While the quinoa cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken thighs dry with paper towel; season with ⅔ of the spice blend and S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side, until cooked through. Transfer to a plate.
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Mise en place
While the chicken cooks, cut off and discard the root ends of the scallions; thinly slice. Pick the basil leaves off the stems, discarding the stems. Juice the lime. Roughly chop the capers.
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Make the green goddess sauce
In a small bowl, combine the sour cream, capers, ½ the basil (roughly chop before adding) and as many scallions and as much lime juice as you’d like. Add 1 tbsp olive oil (double for 4 portions) and season with S&P to taste.
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Make the salad
In a large bowl, combine the cooled quinoa, radishes, baby greens, sun-dried tomatoes and 1 tbsp of the green goddess sauce (double for 4 portions); season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the salad between your plates. Top with the chicken. Spoon as much remaining green goddess sauce over the dish as you’d like. Garnish with the remaining basil. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.