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1. Zest 2 lemons into a large bowl, then juice them. Add half of the lemon juice, 3 tablespoons of the olive oil, the garlic (minced, reserving 1 clove for the sauce), oregano, smoked paprika, 1 teaspoon of the salt and half of the black pepper. Add the chicken thighs, toss to coat and marinate for at least 20 minutes, or up to overnight in the fridge.
2 lb Boneless skinless chicken thighs,
3 pieces Lemons,
3 tbsp Olive oil,
6 clove Garlic,
2 tsp Dried oregano,
1 tsp Smoked paprika,
1 tsp Salt,
0.5 tsp Black pepper
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2. Preheat the oven to 220°C (425°F). Line two large rimmed baking sheets with parchment paper.
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3. Cut the sweet potatoes into 2 cm cubes, the broccoli into florets, the red bell peppers into chunky pieces and the red onion into wedges. Toss with the remaining olive oil, remaining salt and remaining black pepper.
3 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper,
2 pieces Sweet potatoes,
2 pieces Broccoli,
2 pieces Red bell peppers,
1 pieces Red onion
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4. Spread the vegetables on one baking sheet, keeping the sweet potatoes in a single layer, and arrange the chicken on the second sheet. Roast the sweet potatoes and chicken for 25 minutes until the chicken reaches 74°C (165°F) inside and the sweet potatoes are tender. Add the broccoli, peppers and onion if you split them, or stir the vegetables halfway through, so everything is browned at the edges. Rest the chicken for 5 minutes, then slice.
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5. Rinse the quinoa in a fine sieve. Combine with the water and a pinch of salt in a medium pot, bring to a boil, then cover and simmer on low for 15 minutes. Turn off the heat and steam, covered, for 5 minutes, then fluff with a fork.
2 tsp Salt,
1.5 cup Quinoa,
3 cup Water
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6. Whisk together the Greek yogurt, the remaining lemon juice, the reserved grated garlic clove, and a pinch of salt and pepper. Thin with a splash of water if needed. Slice the remaining lemon into wedges for serving.
3 pieces Lemons,
6 clove Garlic,
2 tsp Salt,
1 tsp Black pepper,
3 cup Water,
1.5 cup Plain Greek yogurt
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7. Divide the quinoa among 6 bowls or containers, top with sliced chicken and roasted vegetables, and drizzle with the lemon-yogurt sauce. Garnish with chopped parsley and a lemon wedge. For meal prep, store the sauce separately; the bowls keep refrigerated for up to 4 days and reheat well.
3 pieces Lemons,
0.2 cup Fresh parsley (garnish)
