Chicken & Mediterranean Vegetable Tray Bake with Quinoa | The Barossa Mag

Ingredients

• 500g skinless chicken thighs (fat trimmed), diced
• 1 large red onion (240g), skin removed and diced
• 1 large eggplant (600g), diced into 2cm cubes
• 3 red capsicums (500g), deseeded and diced
• 2 zucchinis (400g), diced
• 2 x 250g punnets cherry tomatoes
• 1 cup (140g) seedless olives
• 2 tbsp mixed dried herbs
• 1 tbsp (20ml) olive oil
• 200g quinoa