Mediterranean Chicken Bowls with Olive Tapenade
Prep 20 min · Cook 30 min · Serves 4 · medium
Free on iPhone
Juicy Mediterranean-spiced chicken thighs served over a bed of fluffy quinoa, roasted vegetables, and a flavorful olive tapenade. A family-friendly dinner that's easy to customize.
Ingredients
- 1 1/2 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
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
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.
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