Tea-Rubbed Chicken with Pickled Beets & Swiss Chard Quinoa

You are just going to love this tea-rubbed chicken thigh recipe with Swiss chard and quick-pickled beets!

And no, the chicken in my featured image isn't burned! It's just cooked to magnificence with a black tea, cinnamon, coriander, and brown sugar rub. Served over quinoa with greens  and pickled beets, it's the epitome of healthy and delicious!

Feel more than free to dive in! You won’t regret it.

Tea-Rubbed Chicken with Pickled Beets & Swiss Chard Quinoa

Time: 45 Minutes
Serves: 4

3 tbsp Ceylon tea, ground
1 tbsp light brown sugar
2 tsp freshly ground black pepper
2 tsp kosher salt
1 tsp ground coriander
1 tsp cinnamon
4 tbsp extra virgin olive oil, divided
4 chicken thighs, boneless, skin-on (about 2 lbs)
1 bunch red beets (about 3 medium), peeled, and sliced 1/8” thick; greens reserved, stems removed, roughly chopped
1/2 cup red onion, halved & finely sliced
5 tbsp, lemon juice
1 tbsp sherry vinegar
1 cup quinoa
1 tbsp olive oil
1 bunch Swiss chard, stems removed, roughly chopped
1 tbsp garlic, minced
3/4 cup feta, crumbled, divided
Lemon wedges, to serve

In a small bowl, combine ground tea, sugar, pepper, salt, coriander, and cinnamon. 

Rub chicken thighs with 1 tbsp extra virgin oil and coat evenly with tea & spice blend. Transfer chicken to the refrigerator for 30 minutes, but no more than 1 hour.

Meanwhile, add beets, red onion, 2 tbsp lemon juice, 1 tbsp olive oil, and sherry vinegar to a bowl. Season with 1/2 tsp salt and stir to combine. Allow to marinate for 15-20 minutes.

In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Cover, reduce heat, and simmer for 15 minutes, or until quinoa is tender. 

In another medium saucepan, heat 1 tbsp olive oil over medium heat. Add Swiss chard, reserved beet greens and garlic, and cook for 5 minutes, until wilted and tender. Season with salt and pepper and stir in 3 tbsp lemon juice. Continue to sauté greens for 2 minutes, then stir in quinoa, and ½ cup feta cheese. Adjust seasonings if needed and keep warm.

In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken skin-side down and cook for 10 minutes, until golden brown. Turn chicken over and cook for 15-20 minutes, until golden brown and the internal temperature reaches 165F.

Serve chicken over quinoa with beet pickles on the side. Garnish with additional feta and squeeze over lemon wedges if desired. Serve immediately and enjoy!



Lemon Pepper Chicken with Quinoa Orzo


I came across quinoa orzo at our local natural grocery store last week and had to try it! I was a little skeptical that it would come out as perfect as usual, but it really did, while adding additional protein and fiber to our usual pasta recipe. So below is a recipe for quinoa orzo with lemon chicken that is sure to please! I pretty much licked the plate clean when I was done, and I imagine that you will too.


Lemon Pepper Chicken with Quinoa Orzo

Time: 40 Minutes
Serves 4

2 tbsp canola oil, divided
4 boneless skinless chicken thighs
2 tbsp lemon pepper, divided
4 cloves garlic, chopped
2.5 cups chicken broth
12 oz quinoa orzo (regular orzo is fine too!)
1 small bunch parsley, chopped
1/2 cup feta, crumbled, to garnish

Heat 1 tbsp oil in a large dutch oven or heavy pan over medium-high heat. Meanwhile, pat chicken dry with a paper towel and season with lemon pepper on both sides, about 1.5 tbsp. Add chicken to pan and brown on each side, about 3-4 minutes per side. Set chicken aside.

Heat the same pan over medium heat with remaining oil and scrape up any browned bits. Add garlic and sauté until soft, about 1 minute. Add chicken broth, orzo, remaining lemon pepper, 1/2 of the parsley to the pan, and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until the orzo is tender and the broth is absorbed. Season with salt and pepper if desired. Serve on plates garnished with remaining parsley and feta.