This skillet chicken with quinoa and red peppers is filling, tasty, and easy to put together. Naturally gluten free and dairy free!
Preheat oven to 425 degrees.
Place the quinoa and the water in a pot and bring to a boil. Reduce heat, cover the pan, and simmer for about 15 minutes.
While the quinoa cooks, pour the olive oil into a cast iron skillet and turn the heat to medium (about 5 or 6 on an electric stove). Place the chicken thighs skin side down in the skillet.
Place the sliced pepper and onions around the chicken. Cook the chicken, allowing the skin to get golden brown.
Turn the chicken thighs over and add the cooked quinoa around the chicken. Pour in the cup of chicken broth. Season with the garlic powder, salt, and pepper.
Place the skillet in the oven and cook at 425 degrees for about 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees when checked with a meat thermometer.
Season with more salt and pepper if desired.