Peruvian-Style Chicken Quinoa Bowls

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup quinoa
• 2 cups sweet potatoes, cubed
• 2 cups bell peppers, sliced
• 1 cup red onion, sliced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tsp Peruvian seasoning blend
• salt and pepper, to taste
• 1 avocado, for serving
• 1/4 cup cilantro, for serving

Instructions

1. 1

   Preheat oven to 400°F. Toss sweet potatoes, bell peppers, 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

   While vegetables are roasting, cook quinoa according to package instructions.