Thursday, August 14, 2008
Roasted Chicken Thighs with Cumin Spiced Quinoa
This was a pretty hands-off meal, which is nice for a weeknight.
-8 chicken thighs
-3 carrots, diced
-4 zucchini, diced
-1 cup quinoa
-salt and pepper to taste
-2 ts cumin
-1 ts paprika
Layer diced veggies in a 9x13 pan and then nestle the chicken thighs in the veggies. Season with salt and pepper. Bake on 375 for about 4 minutes, until chicken is done and veggies are tender. While the chicken and veggies are cooking, boil the quinoa until tender, then drain. Season with salt, pepper, paprika and cumin, then stir in the cooked veggies.
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