Herb-Quinoa Chicken with Lemon-Dill Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender roasted chicken served with fluffy herb-infused quinoa and a bright, tangy lemon-dill sauce for a balanced weeknight dinner. This American-inspired New Year's recipe, ready in about 55 minutes, pairs chicken thighs, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 30 min Serves 4 American cuisine 420 cal/serving

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Ingredients

4 boneless, skinless, about 1.5 lbs chicken thighs
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 cup, rinsed quinoa
1 1/2 cups chicken broth
1/4 cup, finely chopped parsley
1/4 cup, finely chopped dill
2 tbsp lemon juice
2 tbsp, plain Greek yogurt
1/4 tsp garlic powder

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Instructions

Step 1: Preheat oven to 400°F. Pat 4 boneless, skinless chicken thighs (about 1.5 lbs) dry, then rub with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 2: Place chicken on a parchment-lined baking sheet and roast for 25-30 minutes until golden brown and internal temperature reaches 165°F.
Step 3: While chicken roasts, bring 1 1/2 cups chicken broth to a simmer in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and cook for 15 minutes until broth is absorbed. Fluff with a fork, then stir in 1/4 cup chopped parsley and 1/4 cup chopped dill.
Step 4: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp plain Greek yogurt, 1/4 tsp garlic powder, and a pinch of salt until smooth.