Chimichurri Chicken Bowl with Roasted Bell Peppers & Chickpeas

Add parsley, garlic, oregano, white vinegar, olive oil, salt, cayenne, and lemon juice to a food processor.

Blend until smooth but with a slightly rustic texture. Set aside 1/4 cup for drizzling before storing.

Transfer remaining chimichurri to a sealed jar or container for meal prep.

Pat chicken thighs dry with paper towels. Season with soy sauce, minced garlic, cumin, black pepper, and salt.

Massage marinade into chicken and let sit for 15 minutes while you prep vegetables.

Preheat oven to 425°F. Drain and rinse chickpeas, then pat dry.

Slice bell peppers into strips. Toss bell peppers and chickpeas with olive oil, cumin, paprika, and salt on a baking sheet.

Roast for 25-30 minutes, shaking the pan halfway through, until peppers are caramelized and chickpeas are crispy.

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Divide quinoa evenly among 4 meal prep containers.

Arrange sliced chimichurri chicken, roasted bell peppers, and crispy chickpeas in sections.

Drizzle reserved chimichurri over chicken. Add a small dollop of yogurt on the side if using.

Reheat chicken and vegetables in microwave or skillet until internal temperature reaches 165°F throughout (about 2-3 minutes, but verify with food thermometer).