Savory Citrus-Herb Baked Chicken with Garlic-Infused Quinoa and Roasted Broccoli

Preheat your oven to 400°F (200°C). In a small bowl, mix together the zest and juice of 1 lemon, 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of paprika, and a pinch of salt and pepper to create a marinade.

Place 4 chicken thighs in a resealable plastic bag and pour the marinade over them, ensuring they are well coated.

Seal the bag and let the chicken marinate in the refrigerator for at least 30 minutes. While the chicken is marinating, rinse 1 cup of quinoa under cold water and drain.

In a medium saucepan, combine the rinsed quinoa with 2 cups of chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Meanwhile, chop 2 cups of broccoli into bite-sized florets and toss them with 1 tablespoon of olive oil, salt, and pepper.

Spread the broccoli on a baking sheet and roast in the oven for 15 minutes, or until tender and slightly crispy.

After the chicken has marinated, place the thighs on a baking dish and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

Once the quinoa is cooked, stir in 2 cloves of minced garlic and let it sit covered for an additional 5 minutes to infuse the garlic flavor.

To serve, place a scoop of garlic-infused quinoa on each plate, top with a baked chicken thigh, and arrange roasted broccoli on the side.

Garnish with fresh parsley and lemon wedges for an extra pop of flavor.