Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • salt to taste
  • black pepper to taste
  • 1 cup uncooked quinoa
  • 2 cups low-sodium vegetable broth
  • 1 tbsp lemon juice
  • 2 cups broccoli florets
  • 2 large carrots, sliced into rounds
  • 1 red bell pepper, chopped
  • 1 cup cherry tomatoes, halved
  • 1 cup English cucumber, diced
  • 0.25 cup red onion, thinly sliced
  • 2 cups baby spinach
  • 0.25 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp maple syrup
  • 1 clove minced garlic
  • 3 tbsp warm water

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chicken thighs and mixed vegetables (broccoli, carrots, red bell pepper) in olive oil, oregano, garlic powder, salt, and pepper on a large sheet pan.
  2. Roast for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are charred.
  3. Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  4. Remove quinoa from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon of lemon juice.
  5. Prepare the dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth.
  6. Assemble bowls by layering: quinoa on the bottom, followed by roasted carrots, broccoli, and chicken in the middle, and topping with spinach, cucumbers, tomatoes, and red onion.
  7. Store dressing in separate small containers to maintain freshness.