Chicken & Spring Veggies with Quinoa

Step 1

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

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.

Step 3

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

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 (internal temp of 165°F). The timing may vary based on your oven & the size of the chicken thighs.

Step 6

As everything finishes cooking, rinse & chop parsley.

Step 7

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