Zesty Mediterranean Baked Chicken Thighs with Roasted Veggie Quinoa

Name: Zesty Mediterranean Baked Chicken Thighs with Roasted Veggie Quinoa
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 3 tbsp olive oil; 3 tbsp lemon juice; 3 garlic cloves, minced; 1 tsp dried oregano; 1 tsp paprika; 1 tsp salt; 0.5 tsp black pepper; 1 cup quinoa; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 0.5 cup red onion, diced; 0.5 cup kalamata olives, chopped; 0.5 cup feta cheese, crumbled; 1 tbsp lemon zest; 0.25 cup fresh parsley, chopped; 2 tbsp olive oil; 3 cups mixed vegetables (broccoli, cauliflower, carrots)

Prep 20 min · Cook 40 min · Serves 4 · medium

Family Focused

Juicy chicken thighs baked in a bold Mediterranean marinade, served over a vibrant quinoa salad with roasted veggies. A family-friendly global feast!

Ingredients

1.5 lbs boneless, skinless chicken thighs
3 tbsp olive oil
3 tbsp lemon juice
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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