Zesty Peruvian Chicken Bowls with Quinoa and Roasted Veggies

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 red bell pepper, cut into 1-inch pieces
• 2 medium zucchini, cut into 1/2-inch half moons
• 1 medium red onion, sliced into 1/2-inch wedges
• 1 cup quinoa
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

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

2. 2

   In a large bowl, toss the chicken, bell pepper, zucchini, and onion with 1 tbsp olive oil, 1 tbsp lime juice, garlic powder, cumin, oregano, chili powder, salt, and pepper.