Seared Chili-Lime Chicken Thighs with Roasted Butternut Squash and Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tsp chili powder
• 1 tbsp lime zest
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups butternut squash, cubed
• 2 tbsp olive oil
• 2 cups quinoa, cooked
• 4 each lime wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. Toss the butternut squash cubes with 1 tbsp olive oil and season with salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and lightly browned.

2. 2

   In a small bowl, combine the chili powder, lime zest, salt, and pepper. Rub the seasoning mix evenly over the chicken thighs.