Mediterranean Chicken Bowls with Olive Tapenade

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup quinoa
• 2 cups zucchini, diced
• 1 bell pepper, diced
• 1 cup red onion, diced
• 1/2 cup kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced zucchini, bell pepper, and red onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender.

2. 2

   In a medium saucepan, combine the quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is fluffy.