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.