Seared Chicken Thighs with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 8 chicken thighs, boneless, skinless
• 4 cups butternut squash, diced
• 1 cup quinoa, uncooked
• 1 can chickpeas, drained and rinsed
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Toss the diced butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.