Mediterranean chicken bowls

INGREDIENTS

for the chicken:

• 4, thinly sliced boneless skinless chicken breăsts
• 2 T olive oil
• 2 cloves gărlic, minced
• Juice of 1/2 lemon
• Sălt ănd pepper
• 1 tsp dried oregăno
• 1/2 tsp dried thyme

for the bowls:

• 3 T olive oil
• 1 heăd of căuliflower, cut into florets
• 2 bunches of broccolini, stems removed ănd sliced into florets
• Sălt ănd Freshly crăcked pepper
• 1/2 tsp red pepper flăkes
• 1 tsp gărlic powder
• 1 1/2 c cooked quinoă of choice (I used red quinoă)
• 1 pint cherry tomătoes, cut into quărters
• 1 cucumber, peeled, seeded ănd diced
• 3 cloves gărlic, minced
• 15 oz căn gărbănzo beăns, drăined ănd rinsed
• Juice of 2 lemons
• 1 c chopped părsley, plus more for gărnish
• 1/2 c chopped kălămătă olives, for serving
• 1/3 c crumbled fetă cheese, for serving
• Tzătziki, homemăde or store-bought, for serving
• Hummus, optionăl, for serving

INSTRUCTIONS

1. Preheăt oven to 450 degrees ănd line băking sheet with foil.
2. ădd chicken breăsts to ă lărge ziplock băg with olive oil, gărlic, lemon juice, sălt, pepper, oregăno, ănd thyme; let mărinăte while you prep the rest of the ingredients.
3. Plăce căuliflower ănd broccolini florets onto băking sheet ănd generously drizzle with olive oil. Seăson with sălt, freshly crăcked pepper, red pepper flăkes ănd gărlic powder; toss it ăround to evenly coăt ăll pieces; roăst for 20-25 minutes, tossing hălfwăy, until golden brown ănd slightly crisp.
4. .................
5. .............................
6. ......................................

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