Ingredients

Chicken

• 4 bone-in, skin-on chicken thighs

• 1 tbsp avocado or olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp dried oregano

• Salt and freshly cracked black pepper

Quinoa & Vegetables

• 1 cup white or tri-color quinoa, rinsed

• 1¾ cups chicken broth

• 1 red bell pepper, sliced

• 1 small zucchini, thick half-moons

• 1 small red onion, wedges

• 2 cloves garlic, minced

Chimichurri

• ½ cup fresh parsley, finely chopped

• 2 tbsp fresh cilantro, finely chopped

• 1 tbsp fresh oregano (or 1 tsp dried)

• 2 cloves garlic, finely minced

• ½ tsp red pepper flakes

• 2 tbsp red wine vinegar

• ⅓ cup extra-virgin olive oil

• Salt to taste

Instructions

1. Season & Sear the Chicken
   Heat the Platinum Large Skillet over medium-high heat. Add oil.
   Season chicken with smoked paprika, cumin, oregano, salt, and pepper.
   Sear skin-side down until deeply golden and crisp (about 5–6 minutes). Flip and cook 3 minutes more. Remove and set aside.

2. Build the Skillet Base
   Lower heat to medium. Add onion, bell pepper, and zucchini to the same skillet. Sauté until lightly caramelized. Stir in garlic and cook 30 seconds.

3. Cook the Quinoa
   Add quinoa and toast for 1 minute, stirring to coat in pan drippings.
   Pour in broth, scrape up any browned bits, and bring to a simmer.

4. Finish in One Pan
   Nestle chicken thighs back into the skillet, skin-side up.
   Cover, reduce heat to low, and simmer 18–22 minutes, until quinoa is tender and chicken reaches 165°F internal temperature.

5. Prepare Chimichurri
   While the skillet finishes, mix all chimichurri ingredients in a bowl. Adjust salt and vinegar to taste.

6. Serve
   Spoon quinoa and vegetables onto plates, top with chicken, and drizzle generously with fresh chimichurri.