Anti Inflammatory Lemon Herb Chicken and Quinoa Bowl
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the chicken
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp ground turmeric
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the vegetables
- 2 medium zucchini, cut into ½-inch half-moons
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- ¼ tsp salt
For the lemon-herb dressing
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 3 tbsp olive oil
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ½ tsp dried thyme
- ¼ tsp salt
For serving
- 2 cups baby spinach
- 1 medium avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the quinoa, water, and 1/4 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, toss the zucchini and cherry tomatoes on a sheet pan with 1 tbsp olive oil and 1/4 tsp salt until evenly coated. Spread in a single layer and roast on the upper rack until the zucchini is tender and lightly browned at the edges and the tomatoes have burst, 18–20 minutes.
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