• Heat oil in a large stainless skillet over med-high. Combine 1/2 tsp each salt and freshly ground black pepper with Chinese five-spice powder. Rub all over chicken thighs. Place skin side down in pan; cook 12 min. Flip thighs, cover pan and cook until temp reaches 165°, about 10 to 12 min.

  • Meanwhile, roughly chop baby spinach. Cook quinoa according to pkg directions. Fold spinach into hot quinoa. Stir in cucumber and 1/4 tsp each salt and freshly ground black pepper. Add 3/4 of lemon zest and juice to quinoa. Serve thighs over quinoa and top with remaining juice and zest.

Nutrition Facts

547 calories; 36 g total fat; 9 g saturated fat; 597 mg sodium. 23 g carbohydrates; 4 g fiber; 1 g sugar; 32 g protein;