Chicken Thigh with Roasted Vegetables and Quinoa

Preheat the oven to 200 degrees Celsius. Wash the zucchini and bell pepper, remove the seeds and cut both vegetables into rough chunks. Peel the onion and cut it into wedges. Spread the chopped zucchini, bell pepper and onion over a baking sheet and toss with some of the herbs and a splash of oil.

Place the baking sheet in the oven and roast the vegetables for approximately twenty to twenty-five minutes until tender. Meanwhile, rinse the 100 grams of quinoa under cold running water. Bring the quinoa to a boil in a pan with plenty of water. Let it cook for about fifteen minutes until the grains are tender, drain any excess water and let the quinoa steam briefly in the pan with the lid on.

Rub the 2 chicken thighs with the remaining herbs. Heat a little cooking fat in a frying pan over medium-high heat. Fry the chicken thighs for approximately twelve to fifteen minutes on all sides until golden brown and fully cooked through, turning the meat regularly.

Divide the warm quinoa among the plates. Scoop the roasted zucchini, bell pepper and onion directly from the oven over the quinoa. Finally, place one cooked chicken thigh on each plate.