Peruvian Chicken Quinoa Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 cup quinoa
• 2 bell peppers, sliced
• 1 small red onion, diced
• 1 medium zucchini, diced
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the bell peppers, onion, and zucchini with 2 tbsp olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly charred.

2. 2

   Meanwhile, cook the quinoa according to package instructions. In a large skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Season the chicken thighs with cumin, chili powder, garlic powder, salt and pepper. Add the chicken to the skillet and cook for 6-8 minutes per side, until cooked through.