Peruvian Chicken Quinoa Bowls with Roasted Veggies

Ingredients

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

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a large bowl, toss the diced bell peppers, red onion, and zucchini with 1 tbsp olive oil, 1 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the vegetables in a single layer on the prepared baking sheet.