Description
This apple cider chicken quinoa bowl blends sweet apples, tender chicken, and fluffy quinoa in a cozy fall-inspired one-pot meal.
Ingredients
2 lbs boneless skinless chicken thighs
1 tablespoon olive oil
1 medium onion, thinly sliced
2 garlic cloves, minced
1 cup apple cider (non-alcoholic)
1 cup chicken broth
1 cup quinoa, rinsed
2 medium apples, peeled and diced
1 teaspoon fresh thyme or rosemary
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon apple cider vinegar (optional, for brightness)
Optional toppings: crumbled goat cheese, chopped pecans, arugula, pickled onions
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Sear chicken thighs until golden brown on both sides, then remove and set aside.
Sauté onion and garlic in the same pot until softened and fragrant, about 3 minutes.
Stir in rinsed quinoa and toast for 2 minutes.
Deglaze with apple cider, scraping up any browned bits, then add chicken broth, apples, and herbs.
Return chicken to the pot and season with salt and pepper.
Cover and simmer over low heat for 25 minutes or until quinoa is fluffy and chicken is fully cooked.
Remove chicken, shred or slice, then return to pot and stir.
Add apple cider vinegar if desired, then top with optional garnishes and serve warm.
Notes
For a low-carb version, substitute quinoa with cauliflower rice and reduce apple quantity.
To avoid mushy quinoa, don’t stir during cooking and let it rest before fluffing.
This recipe freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Chicken Bowls
- Method: One-Pot
- Cuisine: American