Herb-Marinated Grilled Chicken Thighs with Roasted Vegetable Quinoa

In a food processor, combine 2 tablespoons fresh rosemary, 2 tablespoons fresh thyme, 4 minced garlic cloves, 1 tablespoon lemon zest, 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until well combined to form a marinade.

Place 1.5 pounds chicken thighs in a large resealable bag and pour the marinade over them. Seal the bag, removing as much air as possible, and massage to coat the chicken evenly. Refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Preheat the oven to 425°F (220°C). Rinse 1 cup quinoa under cold water using a fine-mesh strainer until the water runs clear.

In a medium saucepan, bring 2 cups chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.

While the quinoa cooks, cut 1 medium zucchini, 1 medium red bell pepper, 1 medium yellow bell pepper, and 1 small red onion into 1-inch pieces. Halve 1 cup cherry tomatoes.

On a large baking sheet, toss the prepared vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

While vegetables are roasting, preheat a grill or grill pan to medium-high heat. Remove chicken from the marinade, letting excess drip off.

Grill the chicken thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and grill marks appear. Transfer to a plate and let rest for 5 minutes before slicing.

Fluff the cooked quinoa with a fork and transfer to a large bowl. Add the roasted vegetables and gently fold to combine. Adjust seasoning if needed.

Slice the grilled chicken thighs against the grain into strips.

Serve the sliced chicken over the roasted vegetable quinoa. Sprinkle with 1/3 cup crumbled feta cheese and 1/4 cup chopped fresh parsley.