Apricot-Rosemary Chicken Thighs with Roasted Almond Quinoa

If you were to ask me for one of my top kitchen/cooking tips, I would respond with “a well stocked kitchen” with no hesitation.

A few items that I always keep on hand:

chicken thighs (freezer)



assorted vinegars 


pasta (gluten-free typically)



When you have staples around the house you can pull together dinner so much easier on nights that are crazy busy.

This dinner is a prime example of adding a few “fresh” ingredients to several pantry ingredients to make a dinner that’s not only delicious but nutritious.

Quinoa is “fancied” up with toasted almonds and parsley for a pop of color and freshness.  I used quinoa – but you could use couscous, rice, or any other grain that you have on hand.

For the apricot-rosemary chicken thighs, chicken thighs are grilled (indoors) and then brushed with a glaze made out of apricot preserves (you could use orange or peach! – whatever you have), white wine vinegar and fresh rosemary.

This meal is ready in under 30 minutes and I didn’t have to make a special trip to the grocery store.  I think pork or any cut of chicken would work beautifully – just alter the cooking time.

Weeknight dinners shouldn’t cause extra stress.

Weeknight dinners should give you the time to decompress after a long day and enjoy being at home.

So go stock your pantry!

Here’s a couple of check lists on pantry essentials:

from Food Network

from Iowa Girl Eats




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