Chicken & Spring Veggies with Quinoa

recipe

• 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.
• Step 6
  As everything finishes cooking, rinse & chop parsley.
• Step 7
  Heat the quinoa according to package instructions & serve alongside the chicken & veggies!