• 2 medium oranges
• 1 1/2 potatoes, cut into wedges or squares
• 1 tbsp dry rosemary
• 1/4 cup Olive Oil
• 2 1/4 tsp salt
• 1/4 tsp pepper
• 5-6 chicken thighs (with skin or skinless)
• 1 tbsp balsamic vinegar
• 1/4 tsp honey
• 1/2 cup olives pitted and cut into pieces
• 1 oz parmesan cheese

1. Place an empty baking pan in the oven and preheat to 425 degrees
2. Slice 1.5 oranges into thin slices and place in a bowl. Add rosemary, potatoes, 1 tbsp olive oil, 3/4 tsp salt, and pepper to orange slices and toss to coat. Scatter this mix over the preheated pan. Bake until potatoes start browning (approx. 15min)
3. Season chicken with 1 tsp salt and 1/8 tsp pepper. Heat 2 tbsp oil in a skillet and add chicken until it turns golden (5 to 7 minutes). Turn chicken and cook for about 5 minutes on the other side. Transfer to the baking sheet with the potatoes, return to oven and bake for about 20 more minutes. (Until potatoes are browned and chicken is done).
4. Squeeze juice out of the remaining half orange and mix in a bowl with balsamic vinegar, honey, 1/2 tsp salt and 1 tbsp oil. Remove pan from the oven. Scatter olives and parmesan cheese and drizzle with the juice mixture
5. Sprinkle with more rosemary if desired

Quinoa:

• 2 cups chicken broth
• 1 cup quinoa, rinsed and drained
• 1/2 cup chopped green onion
• 1 1/2 tsp lemon juice
• 1/4 tsp salt

1. Bring broth to a boil in a saucepan. Stir in quinoa and let it boil again.
2. Reduce heat to low and simmer covered until quinoa is tender.
3. Remove from heat and keep covered
4. Before serving, mix in green onion, lemon juice and salt

Chicken:

• 6 boneless skinless chicken breasts (approx. 2 pounds)
• 1 1/2 tsp cumin
• 1 1/2 tsp onion powder
• 1 1/2 tsp paprika
• 1/8 tsp pepper
• 1 tsp salt
• 1 1/2 tsp vegetable oil

1. Mix cumin, onion powder, paprika, pepper, salt in a small bowl
2. Pat chicken dry with paper towels and rub spice mixture on all sides
3. Heat oil in a skillet over medium-high heat. Add chicken, cover and reduce heat to medium. Cook until chicken is done (approx. 10 min).
4. Transfer chicken to a plate and let it rest

Avocado Sauce:

• 1/2 large avocado or 1 small one peeled and pitted
• 1/2 cup water
• 1/4 cup plain greek yogurt
• 2 tsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt

1. Mix avocado, yogurt, water, lemon juice, garlic powder and salt in a blender until smooth

Serve chicken on top of quinoa and add avocado sauce

• 1/4 cup soy sauce
• 2 Tbsp honey
• 1 tsp dry ginger
• 2 tsp minced garlic
• 1 Tbsp brown sugar
• 4 boneless skinless chicken breasts (approx. 1 1/4 pound) cut into thin strips
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 Tbsp vegetable oil

1. Mix soy sauce, honey, ginger, garlic and brown sugar in a bowl.
2. Sprinkle chicken with salt and pepper
3. Heat oil in a skillet. Add chicken and brown on both sides (add more oil if needed).
4. Pour sauce over chicken. Simmer uncovered until sauce thickens (approx. 10 minutes)
5. Serve with white rice or cauliflower rice