Chicken & Spring Veggies with Quinoa

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Once spring has sprung, the asparagus & artichoke fun has officially begun!!

Marcy
Marcy
51
Very easy

6 minutes

Prep time

35 minutes

Cook time

880 cal.

Per serving

Ingredients

Utensils

Oven, Sheet Tray, Knife

recipe

Asparagus (fresh)

Step 1

Preheat the oven to 425°F. Meanwhile, rinse & dry the asparagus. Snap off the woody ends.

Chicken thighs (bone-in, skin on)

Step 2

Pat the chicken dry. Add each thigh to a sheet tray lined with parchment paper. Drizzle with olive oil. Season well with all of your favorites: garlic powder, paprika, oregano, salt & pepper! Rub to coat all over. Add the prepped asparagus to the sheet tray. Roast in the oven for 15 min.

Artichoke hearts

Step 3

Meanwhile, drain & rinse the canned artichoke hearts. Pat them dry.

Lemon

Step 4

Slice the lemon into thin rounds.

Step 5

After 15 mins, remove the tray from the oven. Add the artichokes & toss a bit with the asparagus. Scatter the lemon slices over everything & return to the oven. Cook for 10-15 more min, until everything is well roasted & the chicken is fully cooked.

Parsley (fresh)

Step 6

As everything finishes cooking, rinse & chop parsley.

Quinoa (cooked)

Step 7

Heat the quinoa according to package instructions & serve alongside the chicken & veggies!

Recipe tipHannah

For crispier chicken skin, turn on the oven's broiler setting in the final 5 min of cook time!

- Hannah, Food Editor

Nutrition facts

Average estimated amount for one serving

Energy880 cal.
Fat48 g
Carbohydrates68 g
Protein47 g
Fiber15 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Chicken & Spring Veggies with Quinoa" contains 880 Energy, 48 g of Fat, 68 g of Carbohydrates, 47 g of Protein, 15 g of Fiber.

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Chicken & Spring Veggies with Quinoa