Peruvian-Style Chicken and Quinoa Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cubed
• 1 cup quinoa, uncooked
• 2 bell peppers, diced
• 1 small red onion, diced
• 1 pint cherry tomatoes, halved
• 2 lime, juiced
• 1/4 cup cilantro, chopped
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. In a large bowl, toss the cubed chicken with 1 tbsp olive oil, garlic, cumin, chili powder, paprika, salt, and pepper.

2. 2

   Spread the chicken on a baking sheet and roast for 15-20 minutes, until cooked through.