Sicilian Chicken with Tomato-Zucchini Quinoa
A colorful Sicilian-inspired sheet-pan dinner with oregano-roasted chicken, peak-summer vegetables, fluffy quinoa, and a punchy caper-raisin dressing.
- Total time: 40 minutes
- Servings: —
- Estimated total cost: About $4–$6 for one serving
- Calories per serving: —
Ingredients
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Boneless skinless chicken thighs6 ounces $4.49
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Zucchini6 ounces $2.69
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Cherry tomatoes1 cup
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Dry quinoa1/3 cup
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Water2/3 cup
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Extra-virgin olive oil1 tablespoon
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Garlic1 clove
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Capers, drained1 tablespoon
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Raisins1 tablespoon
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Red wine vinegar2 teaspoons
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Dried oregano1/2 teaspoon
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Kosher salt1/2 teaspoon
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Black pepper1/4 teaspoon
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Whitehaven Sauvignon Blanc New Zealand White Wine750 ml $12.97
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Halve 1 cup cherry tomatoes, cut 6 ounces zucchini into thick half-moons, mince 1 garlic clove, and pat 6 ounces boneless skinless chicken thighs dry.
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On a small rimmed sheet pan, toss 6 ounces zucchini and 1 cup cherry tomatoes with 1 teaspoon extra-virgin olive oil and 1/8 teaspoon kosher salt. Rub 6 ounces boneless skinless chicken thighs with 1 teaspoon extra-virgin olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; place beside the vegetables.
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Roast the sheet pan for 20–24 minutes, stirring its vegetable contents after 12 minutes, until the meat reaches 165°F and the vegetables are browned and tender.
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Meanwhile, combine 1/3 cup dry quinoa, 2/3 cup water, and 1/8 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
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While everything cooks, stir together 1 minced garlic clove, 1 tablespoon drained capers, 1 tablespoon raisins, 2 teaspoons red wine vinegar, and 1 teaspoon extra-virgin olive oil; let the dressing stand for at least 5 minutes.
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Rest the 6 ounces roasted chicken for 5 minutes, then slice it. Fluff the cooked yield from 1/3 cup dry quinoa and transfer it to a shallow bowl; add all the roasted vegetables and sliced chicken, then spoon all the dressing over the top.
Want more detail? See the temperature guide.
Health: About 650 calories with roughly 40 grams of protein, 8 grams of fiber, and a balanced mix of whole grains and vegetables.
Drink pairing: A bright Nero d’Avola complements the tomatoes and sweet-savory caper dressing without overwhelming the chicken.
Wine picks:
- Whitehaven Sauvignon Blanc New Zealand White Wine $12.97 750 ml
- Dog Point Vineyard Sauvignon Blanc White Wine $21.99 750 ml
Why it works: The dish’s roasted tomatoes, zucchini, oregano, capers, vinegar, and raisins call for a bright, herbaceous white with crisp acidity. Whitehaven’s Marlborough Sauvignon Blanc has enough citrus and freshness to cut the caper dressing while complementing the vegetables; the more polished Dog Point offers added texture and savory complexity for the roasted chicken and Sicilian flavors.