Seared Lemon-Garlic Chicken Thighs with Roasted Butternut Squash and Quinoa

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• salt and pepper, to taste
• 4 cups butternut squash, peeled, seeded and cubed
• 1 cup quinoa, uncooked
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   1. In a shallow dish, combine the chicken thighs, lemon juice, garlic, 1 tbsp olive oil, oregano, salt, and pepper. Cover and marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

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