Ingredients:

  • 4 chicken thighs, skin-on and bone-in (approx. 1.5 lbs or 680g)
  • 2 tablespoons olive oil (30ml)
  • 2 teaspoons dried thyme (10g)
  • 1 teaspoon paprika (5g)
  • 1 teaspoon garlic powder (5g)
  • 1 teaspoon black pepper (5g)
  • 1 cup quinoa (170g)
  • 2 cups low-sodium vegetable broth (480ml)
  • 1 bell pepper, diced (approx. 200g)
  • 1 zucchini, sliced (approx. 150g)
  • 1 cup cherry tomatoes, halved (approx. 150g)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry with paper towels. In a mixing bowl, combine olive oil, thyme, paprika, garlic powder, and pepper. Mix well. Coat chicken with the herb mixture evenly.
  3. Place chicken thighs skin side up in a roasting pan. Roast in the preheated oven for 30 minutes.
  4. While chicken is roasting, rinse quinoa under cold water. In a medium saucepan, combine quinoa and low-sodium vegetable broth. Bring to a boil, then reduce to simmer. Cover and cook for 15 minutes or until liquid is absorbed.
  5. Toss diced bell pepper, zucchini, and cherry tomatoes with a splash of olive oil and pepper. After 30 minutes, add vegetables to the roasting pan with the chicken and continue roasting for an additional 15 minutes or until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
  6. Fluff the quinoa with a fork. Serve the roasted chicken and vegetables on a bed of quinoa. Enjoy!