Ingredients

• 1½ lbs. boneless, skinless chicken thighs
• 16 ounces raw cauliflower florets (~1 small head)
• 2 small zucchini, sliced lengthwise then into ¼-inch thick ‘half moons’
• 1 medium red onion, thinly sliced
• 1 medium bell pepper, any color, thinly sliced
• 6 ounces grape tomatoes (~1 cup)
• 3 cloves garlic, minced
• 2 medium lemons, halved 
• 2 teaspoons dried oregano
• 1 teaspoons dried basil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 2 tablespoons olive oil or avocado oil, divided
• ¼ cup kalamata olives, pitted and halved lengthwise
• 2 ounces feta cheese, crumbled 
• 5 ounces fresh spinach and/or arugula for serving
• Chopped fresh parsley for serving, optional

Tahini-Lemon Sauce:

• ¼ cup tahini
• ¼ cup warm water
• Juice of ½ medium lemon 
• Salt to taste