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One-Pot Chicken, Rainbow Chard, and Quinoa Dinner Recipe

by AI Chef
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One-Pot Chicken, Rainbow Chard, and Quinoa Dinner recipe

Are you looking for a hearty, nutritious, and easy-to-make dinner? Look no further! This guide will walk you through the steps to create a delicious One-Pot Chicken, Rainbow Chard, and Quinoa Dinner that will impress your family and friends.

This dish is not just a feast for the eyes with its vibrant colors from the rainbow chard and quinoa, but it’s also a delight for the palate. The tender chicken, the slightly bitter chard, and the fluffy quinoa come together in a symphony of flavors that will make your taste buds dance.

This recipe takes the original concept of a one-pot chicken dinner and elevates it with a few simple changes. We’re swapping out couscous for quinoa, a high-protein grain that’s a great source of fiber and minerals. We’re also adding a splash of white wine for depth of flavor and finishing the dish with a sprinkle of toasted almonds for a bit of crunch.

About One-Pot Chicken, Rainbow Chard, and Quinoa Dinner

This dish is a perfect balance of protein, greens, and grains. The chicken is cooked to perfection, ensuring it’s juicy and flavorful. The rainbow chard adds a pop of color and a unique, slightly bitter flavor that complements the chicken beautifully. The Quinoa, a superfood known for its high protein content, adds a delightful crunch and makes this dish even more satisfying.

Health-wise, this dinner is a powerhouse. Chicken is a great source of lean protein, essential for muscle building and repair. Rainbow chard is packed with vitamins K, A, and C, and is also a good source of fiber, magnesium, and potassium. Quinoa is not only high in protein, but it’s also rich in fiber and various essential minerals like magnesium and manganese. This One-Pot Chicken, Rainbow Chard, and Quinoa Dinner is a meal that will nourish your body and delight your senses.

One-Pot Chicken, Rainbow Chard, and Quinoa Dinner Recipe

Rating: 5.0/5
( 1 voted )
Serves: 4-6 Prep Time: Cooking Time: Nutrition facts: 450 calories 21g fat


  • 4 chicken leg quarters, bone-in, skin-on
  • 1 tablespoon kosher salt, plus more to taste
  • Pepper, to taste
  • 10 cloves garlic, minced, divided
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh oregano
  • 4 tablespoons olive oil, divided
  • 2 bunches rainbow Swiss chard
  • ½ cup sugar
  • 1 cinnamon stick
  • 4 whole cloves
  • 2 teaspoons mustard seeds
  • 1 teaspoon whole allspice
  • 2 bay leaves, crushed
  • 1 teaspoon whole black peppercorns
  • 2 teaspoons coriander seeds
  • ½ teaspoon red pepper flakes
  • 1 cup white wine vinegar
  • ½ cup water
  • 1 large yellow onion, chopped
  • ¼ cup lemon juice
  • 2 cups quinoa
  • 3 cups chicken stock
  • 2 tablespoons capers
  • Fresh crumbled feta cheese, for serving
  • Chopped fresh parsley, for serving


    1. In a large bowl, season the chicken legs with salt, pepper, 5 cloves of minced garlic, the thyme, rosemary, oregano, and 2 tablespoons of olive oil. Toss to fully coat the chicken, then cover with plastic wrap and marinate in the refrigerator for 30 minutes.
    2. Prepare the Swiss chard. Cut out the thick stems. Stack the leaves, roll up, then thinly slice into ribbons. Slice the roll in half. Transfer to a bowl and set aside. Slice the chard stems on the bias. Transfer to a medium glass or nonreactive metal bowl and set aside.
    3. In a large skillet, combine the sugar, 1 tablespoon of salt, the cinnamon stick, cloves, mustard seeds, allspice, bay leaves, peppercorns, coriander seeds, and red pepper flakes. Add the white wine vinegar and water, and stir well. Heat the pan over high heat, bring to a boil, and cook for 5 minutes.
    4. Place a strainer over the bowl of sliced chard stems. Pour the boiling pickling liquid over the stems and discard the solids. Let the stems pickle until the liquid has cooled and the stems have softened, about 30 minutes.
    5. Wipe out the skillet, then heat over medium-high heat with the remaining 2 tablespoons of olive oil until the oil is shimmering. Sear the chicken, skin-side down, until the skin is dark golden brown, 5-7 minutes. Flip and cook on the other side for another 5-7 minutes. Transfer to a plate and set aside.
    6. Add the onion, remaining 5 cloves of minced garlic, salt, and pepper. Cook, stirring, until the onion is softened and golden brown, about 10 minutes.
    7. Add the lemon juice, Swiss chard leaves, and quinoa. Cook until the greens wilt, about 2 minutes.
    8. Add the chicken stock and bring to a boil. Sprinkle in the capers and return the chicken to the pan, submerging in the cooking liquid. Cover, reduce the heat to low, and simmer for about 15 minutes, until the quinoa is cooked and tender. Remove the pan from the heat.
    9. Serve with the pickled chard stems, feta cheese, and parsley.
One-Pot Chicken, Rainbow Chard, and Quinoa

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