• You will want to start with the marinade. In a medium sized bowl, combine the lemon juice, vinegar, garlic powder, and salt. Mix the marinade well then add 5-7 chicken thighs.
• Once the thighs have marinaded and you’re ready to cook the chicken, preheat the oven to 400℉. Get out a large baking sheet, cover it in tinfoil and lay the chicken spaced out on the pan. Bake at 400° for 20 minutes or until the internal temperature is 165℉.
• Cut the red bell peppers and eggplant, toss in olive oil, salt & pepper, then roast on 400° For 20 minutes or until browned.
• While everything bakes, make the quinoa, cucumber tomato salad, and the sauces you’d like to add.
• Add 2 cups of quinoa and 3 1/2 cups of water to a medium pot. Bring the water to a boil then reduce the heat to a simmer. Let the quinoa simmer another 15-20 minutes until all of the water is absorbed. Fluff the quinoa with a fork (essentially stir it) & mix in a teaspoon of garlic powder and salt for extra flavor.
• In a medium bowl, mix the cherry tomatoes, cucumber, red onion, chopped parsley, white vinegar, garlic, and salt.
• I suggest making the Beet Hummus & Honey Whipped Feta! They definitely make this recipe next level! I put the instructions below.
• Last but not least, assemble the bowls! Start with the quinoa, chicken, roasted veggies, & tomato cucumber salad. Top it off with beet hummus, honey whipped feta, Kalamata olives & another sprinkle of feta.

Beet Hummus

• In a food processor or blender combine the chickpeas, beet, garlic, lemon, tahini, and salt. Blend until smooth & creamy.

Honey Whipped Feta

• Blend feta cheese, honey, garlic, and pistachios in a food processor or blender until smooth.