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Dairy Free
Gluten Free

Skillet-Roasted Chicken Thighs with Meyer Lemon

Zucchini & Olives over Zesty Quinoa

Cooking time

30 minutes




600 /serving

We serve up the taste of spring in every bite of this bright recipe thanks to this week’s spotlight ingredient: the Meyer lemon. First cultivated in China, this citrus is smaller and slightly sweeter than its regular counterpart and has a growing season that corresponds to our winter and early spring. We use its nuanced taste two ways in this dish. First, we add its zest to multicoloured quinoa for a tangy bed of grains. Then, we roast plump chicken thighs alongside slices of the lemon and leek rounds. With a dish this sunny, you know warmer weather is soon to follow!

We will send you:

  • 4 Chicken thighs
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Zucchini
  • 1 Leek
  • 1 Meyer lemon
  • 95g Red & white quinoa
  • 30g Kalamata olives
  • 5g Roasted chicken & Meyer lemon spice blend (dried thyme, dried parsley, dried mustard, kosher salt)

You will need:

Medium pot
Large oven-safe skillet
Salt & pepper
Olive oil
Total Fat
28 g
Saturated Fat
5 g
520 mg
Total Carb
42 g
3 g
42 g
6 g
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Cook the quinoa
Thinly slice ½ the leek into rounds. Cut the remaining leek into 1-inch thick rounds. Zest the lemon. In a medium pot, heat a drizzle of oil on medium-high. Add the thin leek rounds and cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the quinoa (rinse before adding), 1 cup of water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 14 to 16 minutes, until the quinoa is tender. Add as much of the lemon zest as you’d like and fluff with a fork. Set aside in a warm spot.
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Mise en place
While the quinoa cooks, preheat the oven to 450°F. Halve the lemon; using a knife, peel and thinly slice one half and cut the remaining half into wedges. Small dice the zucchini; drizzle with oil and toss with ½ the spice blend and S&P. Roughly chop the olives. Mince the garlic. Roughly chop the parsley leaves and stems.
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Brown the chicken, leeks & lemon
In a large oven-safe skillet, heat a drizzle of oil on medium-high. Pat the chicken dry with a paper towel; season with the remaining spice blend and S&P. Add the chicken*, lemon slices and 1-inch-thick leek rounds to the pan; season with S&P. Cook, without turning, 4 to 6 minutes, until brown. Transfer the partially cooked chicken, leeks and lemon slices to a plate, leaving any browned bits (or fond) in the pan. Set aside.
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Start the zucchini
In the reserved pan of fond, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the zucchini and 1 tbsp of water (double for 4 portions). Cook, scraping any browned bits (or fond) from the bottom of the pan, 2 to 3 minutes, until beginning to soften.
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Finish the chicken & vegetables
To the skillet of zucchini, add the olives; lemon wedgespartially cooked chicken, leeks and lemon slices; ½ the parsley; a drizzle of olive oil and 2 tbsp of water (double for 4 portions). Transfer the skillet to the oven and cook, 5 to 7 minutes, until the chicken is cooked through. Switch the oven to broil and continue to cook, 2 to 3 minutes, until browned.
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Plate your dish
Divide the finished quinoa between your plates. Top with the chicken, vegetables and roasted lemon. Garnish with the remaining parsley. Bon appétit!

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