Spanish Chicken and Roasted Vegetable Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 bell peppers, diced, red and yellow
• 2 medium zucchini, diced
• 1 medium red onion, diced
• 4 garlic cloves, minced
• 2 tsp paprika, smoked
• 1 tsp cumin
• 1 tsp oregano, dried
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1 cup quinoa, uncooked
• 2 cups chicken broth
• 2 cups baby spinach, fresh
• 1/2 cup feta cheese, crumbled
• 4 lemon wedges, for serving

Instructions

1. 1

   Preheat oven to 400°F. Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, combine the diced chicken, bell peppers, zucchini, and red onion. Drizzle with 2 tablespoons of olive oil and sprinkle with the paprika, cumin, oregano, salt, and black pepper. Toss to coat.