Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed
  • 1 tbsp (15ml) olive oil
  • 1 large lemon, zested and juiced
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) fresh thyme leaves
  • 1 tbsp (15ml) fresh rosemary, chopped
  • 1 tsp (5ml) dried oregano
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 yellow bell pepper, cored, seeded, and chopped
  • 1 red onion, peeled and quartered
  • 1 lb (450g) baby potatoes, halved or quartered if large
  • 1 cup (128g) broccoli florets
  • Salt and freshly ground black pepper to taste
  • 1 cup (185g) quinoa, rinsed
  • 2 cups (473ml) low-sodium chicken broth
  • 1/4 cup (30g) chopped fresh parsley
  • 1/4 cup (45g) chopped red onion

Instructions:

  1. In a small bowl, combine olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, oregano, salt, and pepper.
  2. Place chicken thighs in a large bowl. Pour the marinade over the chicken, toss to coat evenly, and let it sit for at least 15 minutes.
  3. While the chicken marinates, chop the vegetables.
  4. Preheat oven to 400°F (200°C). Arrange the vegetables in a single layer on the roasting pan. Place the marinated chicken thighs on top of the vegetables. Bake for 30-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly browned.
  5. While the chicken and veggies are roasting, combine quinoa and chicken broth in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  6. Heat remaining olive oil in the pan, add red onion and sautee them for about 5 mins, or until golden brown, and add to the cooked pilaf, fluff quinoa with a fork, stir in fresh parsley.
  7. Serve the roasted chicken and veggies over a bed of quinoa pilaf for healthy weekend dinners.