Spicy Chicken Thigh and Vegetable Grain Bowl

In a small bowl, mix 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Cut 1.5 pounds chicken thighs into 1-inch pieces and place in a medium bowl. Add 1 tablespoon olive oil and the spice mixture, tossing to coat evenly. Let marinate while preparing other ingredients.

Rinse 1 cup quinoa in a fine-mesh strainer. In a medium saucepan, combine quinoa with 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

While quinoa cooks, cut 2 bell peppers into 1-inch pieces. Peel and slice 1 red onion into 1/2-inch wedges. Cut broccoli florets into bite-sized pieces if needed.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until browned and cooked through (internal temperature of 165°F). Transfer to a plate.

In the same skillet, add the remaining 1 tablespoon olive oil. Add red onion and cook for 2 minutes, then add bell peppers and broccoli. Cook for 5-6 minutes, stirring occasionally, until vegetables are crisp-tender.

Return the chicken to the skillet with the vegetables and stir to combine. Cook for 1 minute to reheat the chicken.

Cut the lemon in half and squeeze the juice from half the lemon over the chicken and vegetables. Slice the remaining half for serving.

Roughly chop 1/4 cup cilantro.

To serve, divide quinoa among 4 bowls. Top with the chicken and vegetable mixture. Garnish with chopped cilantro and serve with lemon wedges.