Description
This recipe combines roasted chicken, caramelized vegetables, quinoa, and a creamy herb feta sauce for a balanced, protein-rich meal suitable for weeknights or meal prep.
Ingredients
- 2 pounds bone in chicken thighs
- 3 large carrots cut into sticks
- 1 medium sweet potato peeled and cut into small cubes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 1 cup quinoa rinsed
- 2 cups water or chicken broth
- 1 half teaspoon salt
- 4 cups baby arugula
- 2 cups shredded red cabbage
- 2 tablespoons lemon zest
- 1 half cup crumbled feta cheese
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- 1 tablespoon chopped cilantro
- 1 small garlic clove
- 3 tablespoons hot honey
Instructions
- Preheat oven to 425 degrees F. Line a large sheet pan with parchment paper.
- In a large bowl combine chicken carrots and sweet potato. Drizzle with olive oil and sprinkle paprika garlic powder thyme chili powder salt and pepper. Toss well until evenly coated.
- Spread chicken and vegetables onto the sheet pan in a single layer with space between pieces. Place chicken skin side up.
- Roast for 30 minutes stirring vegetables halfway through. Chicken must reach an internal temperature of 165 degrees F and vegetables must be tender and caramelized. Broil for 1 to 2 minutes at the end for crispier skin while watching closely.
- While the chicken cooks add quinoa water and salt to a saucepan. Bring to a boil then reduce heat to low cover and cook for 15 minutes. Remove from heat fluff with a fork and let sit covered for 5 minutes.
- To make the feta herb sauce combine feta yogurt olive oil lemon juice parsley cilantro and garlic in a blender or food processor. Blend until smooth and creamy.
- Divide quinoa into bowls. Add arugula and cabbage alongside. Top with roasted vegetables and one chicken thigh per bowl.
- Drizzle chicken with hot honey and spoon over feta herb sauce. Finish with lemon zest.
Notes
- Store leftovers in airtight containers for up to 4 days.
- Keep sauce separate for best texture.
- Reheat chicken and vegetables until hot before serving.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American