Sumac Chicken and Roasted Vegetables with Lemon-Herb Quinoa
S
Sara
1 Like
·
1 meal
·
0 Menus
Tonight, let's create a vibrant Sumac Chicken and Roasted Vegetable dish with Lemon-Herb Quinoa! First, preheat your oven to 400°F (200°C) and prep the quinoa. While the vegetables roast to tender perfection, coat the chicken in the tangy sumac spice blend. Pan-fry the chicken until golden and cooked through. In about an hour, you'll have a flavorful, healthy Middle Eastern-inspired meal the whole family will love!
Meat, Eggs, & Dairy
- 1 1/2 pounds boneless skinless chicken thighs
Pantry Items
- 2 tablespoons olive oil
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons olive oil
Fresh Produce & Herbs
- 1 medium red onion
- 2 medium zucchini
- 1 red bell pepper red bell pepper
- 1 yellow bell pepper yellow bell pepper
- 1 bunch asparagus
- 1 medium lemon
- 1/2 cup fresh parsley
- 1/4 cup fresh mint
Seasonings & Spices
- 2 cloves garlic
- 2 tablespoons sumac
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Related Recipes:
