Name: Grilled Lemon‑Herb Chicken Thighs with Warm Quinoa and Roasted Winter Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 600 g Boneless, skinless chicken thighs; 4 tbsp (60 ml) Fresh lemon juice; 4 pieces Lemon wedges (for serving); 4 tsp (about 4 g) Fresh rosemary, chopped; 4 tsp (about 4 g) Fresh thyme, chopped; 4 cloves (about 12 g) Garlic, minced; 4 tbsp (60 ml) Extra-virgin olive oil; 240 g (about 1 1/4 cups) Quinoa, dry; 480 ml Water or low-sodium chicken stock (for quinoa); 320 g Brussels sprouts, trimmed and halved; 240 g (about 4 small carrots) Carrot, cut into batons; 240 g Roasted beet (precooked) or raw beet, thinly sliced; 120 g Fennel, thinly sliced; 80 g Baby spinach; 1 tsp Smoked paprika; 4 tbsp (about 16 g) Fresh parsley, chopped

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