Grilled Lemon-Garlic Chicken Thighs with Roasted Cauliflower and Quinoa Salad

Ingredients

• 1 1/2 lbs chicken thighs, boneless, skinless
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups cauliflower florets
• 1 cup quinoa, cooked according to package instructions
• 1 cup cherry tomatoes, halved
• 1/4 cup parsley, chopped
• 1 tsp lemon zest
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   In a shallow dish, combine the lemon juice, garlic, 2 tbsp olive oil, oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add the chicken thighs and turn to coat evenly. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

2. 2

   Preheat the oven to 400°F (200°C). Spread the cauliflower florets on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt and pepper. Roast for 20-25 minutes, stirring halfway, until tender and lightly browned.