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dinner
Baked Lemon-Herb Chicken Thighs
PregnancyMediterranean-inspiredEasyServes 235 min
Juicy chicken thighs baked with lemon juice, oregano, and served over fluffy quinoa.
This meal is packed with high-quality protein from the chicken, which is vital for the baby's rapid tissue and muscle development. The combination of iron-rich quinoa and spinach paired with vitamin C-packed lemon juice helps ensure mom's expanding blood volume is well supported. Plus, the whole grains offer a steady release of energy and essential fiber.
View Nutrition Facts
One serving≈510 kcal · 42 g protein
Calories510 kcal
Protein42 g
Carbs33 g · 1.2g sugar
Fat24 g · 4.1g sat
Fiber4.8 g
Sodium1,215 mg
Folate148 mcg DFE
Iron4.5 mg
Calcium94 mg
Choline149 mg
Iodine76 mcg
Vitamin D9 IU
Vitamin B120.6 mcg
DHA + EPA30 mg
Zinc4 mg
from its ingredients
Ingredients
12 oz boneless skinless chicken thighs
1 lemon, juiced and zested
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
½ tsp salt
¼ tsp black pepper
½ cup quinoa, rinsed
1 cup chicken broth
2 cups spinach, chopped
Method
- 1Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2In a bowl, toss the chicken thighs with olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
- 3Place the chicken on the baking sheet and bake for 20-25 minutes until fully cooked (internal temperature 165°F).
- 4Meanwhile, combine the rinsed quinoa and chicken broth in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- 5Stir the chopped spinach into the hot quinoa, cover again, and let sit off the heat for 5 minutes until the spinach wilts.
- 6Serve the baked lemon-herb chicken over the spinach quinoa.
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