This dish combines simmered quinoa, a quick-cooking, high-protein grain with kernels of corn and sweet and mild peppers with Coriander Chicken Thighs.


  1. In a large skillet, sauté corn and peppers in olive oil for 3 to 4 minutes or until vegetables are slightly softened. Set aside.

  2. Mix rub ingredients together; rub on thighs. In a large skillet, sauté thighs in olive oil over medium heat for 2 to 3 minutes per side. Add onion and garlic; continue sautéing for 2 to 3 minutes or until soft and lightly browned.

  3. Add chicken broth, quinoa and butter to chicken thighs simmer for 15 to 20 minutes or until broth is absorbed and chicken is fork-tender with no hint of pink. Cook to internal temp of 165°F.

  4. Stir in sautéed vegetables, cilantro and lime juice. Serve thighs with vegetables on the side.


Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.