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Sesame Soy Skillet Chicken
with bok choy and quinoa

Active: 30 min Total: 30 min
This skillet dish is as simple as it gets. If you're ever looking for a no-fuss dinner, turn to this basic protein + veggie combo, all in one dish. Our vegetarians will be enjoying this with tofu.


Quinoa (or Paleo Mashed Cauliflower):
  • Quinoa - 2/3 cups , uncooked ((Sub 2 cups cooked))
Sesame Soy Skillet Chicken with Bok Choy:
  • Chicken thighs - 1 1/2 lbs ((Sub chicken breasts if you prefer white meat))
  • Green onions - 3 stalks , chopped, white and green parts separated
  • Soy sauce, low-sodium - 1 Tbsp + 1 Tbsp
  • Cooking oil - 2 tbs
  • Bok choy or baby bok choy - 1 1/2 lbs , halved through stem
  • Chicken stock - 1 cup
  • Toasted sesame oil - 1 tsp


  1. Marinate chicken - Chop green onions. Combine white parts of green onions with first part of soy sauce and cooking oil in a container that can fit chicken. Coat chicken in marinade and tenderize with a fork. Marinate for at least 30 minutes if you can, overnight if possible. (Can be done up to 1 day ahead)
  2. Quinoa - Cook if not already made last night. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  3. Bok choy - Halve.

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  1. Heat a skillet or saute pan (use a pan that you have a lid for) over medium-high heat. There should be enough oil from the marinade so you don’t need to add more to the pan. Add chicken thighs to heated pan and sear for 2 to 3 minutes on each side, until golden. Remove from pan and set aside.
  2. Place halved bok-choy cut-side down into skillet. Pour in chicken stock, second part of soy sauce, and toasted sesame oil. Nestle chicken into bok choy, cover and cook for another 3 to 5 minutes, until chicken reaches 165F (74C) degrees and bok choy can be pierced by a knife.
  3. Enjoy over quinoa and top with green parts of green onions.



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