Ingredients:

  • 3 lb (1.35 kg) bone-in, skin-on chicken thighs OR 2.5 lb (1.1 kg) boneless skinless thighs
  • 3 tbsp (45 ml) extra-virgin olive oil
  • 3 cloves garlic, minced (≈12 g)
  • 2 tbsp (30 ml) lemon juice (from ~1 lemon)
  • Zest of 1 lemon
  • 1 tsp (5 g) kosher salt
  • 1/2 tsp (2.5 g) freshly ground black pepper
  • 1 tbsp (3 g) dried oregano (or 2 tbsp fresh, chopped)
  • 2 cups (360 g) dry quinoa, rinsed
  • 4 cups (960 ml) low-sodium chicken or vegetable stock (or water)
  • 1/2 tsp (2.5 g) salt (for quinoa)
  • 2 tbsp (30 ml) fresh parsley, chopped
  • 1 tbsp (15 ml) fresh lemon juice (for quinoa)
  • 3 cups (450 g) mixed vegetables (e.g., bell peppers, red onion, zucchini, cherry tomatoes)
  • 2 tbsp (30 ml) olive oil (for vegetables)
  • 1/2 tsp (2.5 g) kosher salt (for vegetables)
  • 1/2 tsp (2.5 g) black pepper (for vegetables)
  • 1 tsp (5 g) dried oregano or za’atar (for vegetables)
  • 1/2 cup (120 g) tahini
  • 1/4 cup (60 ml) warm water (plus more to thin)
  • 2 tbsp (30 ml) lemon juice (for dressing)
  • 1 clove garlic, grated or minced (for dressing)
  • 1 tbsp (15 ml) extra-virgin olive oil (for dressing)
  • 1/2 tsp (2.5 g) kosher salt (adjust to taste)
  • Pinch cayenne or smoked paprika (optional)
  • 1 cup (120 g) baby spinach or arugula, optional (pack separately if preferred)
  • 1/2 cup (75 g) crumbled feta, optional
  • 1/4 cup (35 g) toasted pine nuts or chopped walnuts, optional
  • 5 airtight meal containers (or 10 if you’ll separate sauce)

Instructions:

  1. Preheat oven to 425°F (220°C). Line two rimmed baking sheets and rinse quinoa; drain.
  2. Make the quick marinade: combine 3 tbsp olive oil, 3 cloves minced garlic, 2 tbsp lemon juice, lemon zest, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp dried oregano. Toss chicken in marinade and let sit 10–15 minutes at room temperature or up to 2 hours in the fridge.
  3. Cook the quinoa: bring 4 cups stock or water to a boil, add rinsed quinoa and 1/2 tsp salt, reduce to a simmer, cover and cook 15 minutes until liquid is absorbed. Remove from heat and rest 5 minutes covered. Fluff with a fork and stir in 2 tbsp chopped parsley and 1 tbsp lemon juice.
  4. Prepare vegetables: toss 3 cups mixed vegetables with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper and 1 tsp dried oregano or za'atar; spread on a baking sheet.
  5. Roast chicken and vegetables: arrange marinated chicken skin-side up on a baking sheet and roast. Roast chicken 25–30 minutes for boneless (35–40 minutes for bone-in) until internal temperature reaches 165°F (74°C) for boneless or 175°F (79°C) near the bone for bone-in and skin is golden. Roast vegetables 20–25 minutes until tender and lightly charred, tossing halfway through.
  6. Make lemon-tahini dressing: whisk 1/2 cup tahini with 2 tbsp lemon juice, 1 tbsp olive oil, 1 clove garlic, 1/4 cup warm water and 1/2 tsp salt until smooth. Add more warm water to thin to desired consistency and season to taste; add a pinch of cayenne or smoked paprika if desired.
  7. Rest and portion: let chicken rest 8–10 minutes, then slice or shred. Divide quinoa evenly among 5 containers, add roasted vegetables and top with sliced chicken. Pack dressing separately or drizzle 1–2 tbsp per bowl and include extra on the side. Add fresh greens, feta and nuts if using (pack separately if preferred).
  8. Storage and reheating: refrigerate assembled bowls up to 4 days. For longer storage freeze chicken and quinoa separately up to 2 months. Reheat refrigerated bowls covered in the microwave 2–3 minutes (stir halfway) or reheat components in a 350°F (175°C) oven until hot. Add fresh greens and dressing after reheating.
  9. Doneness and visual cues: chicken should have golden skin and clear juices with proper internal temperature; quinoa grains translucent with tiny white tails and fluffy after resting; vegetables should have browned edges and be tender; dressing should be smooth and pourable.