Zesty Mediterranean Baked Chicken Thighs with Roasted Veggie Quinoa

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, diced
• 1/2 cup kalamata olives, chopped
• 1/2 cup feta cheese, crumbled
• 1 tbsp lemon zest
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil, for roasting vegetables
• 3 cups mixed vegetables (broccoli, cauliflower, carrots), for roasting

Instructions

1. 1

   1. In a large bowl, combine the chicken thighs, 3 tbsp olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Toss to coat the chicken. Cover and marinate for 30 minutes to 1 hour.

2. 2

   2. Preheat the oven to 400°F. Spread the marinated chicken thighs on a baking sheet. Bake for 25-30 minutes, until the chicken is cooked through.