Roasted Chicken and Red Pepper Arugula Bowl

Preheat your oven to 400F (200C). Line a baking sheet with foil. Slice the red pepper. In a bowl, toss the sliced red pepper with 0.5 tablespoon olive oil, 0.25 teaspoon sea salt, and 0.125 teaspoon black pepper. Spread them skin side down on one half of the prepared baking sheet and roast for 25 minutes. While the peppers are roasting, lightly coat the chicken thigh with 0.5 tablespoon olive oil and sprinkle generously with chili powder, paprika, and garlic powder. After the peppers have roasted for 25 minutes, add the seasoned chicken thigh to the other half of the baking sheet, skin side down. Roast for 20-25 minutes. Then, flip the chicken thigh and roast for another 10 minutes, or until cooked through and golden. Once the chicken and peppers are done, remove them from the oven. To assemble the bowl, create a base of arugula. Top with the roasted chicken, roasted red peppers, sliced avocado, and micro-greens. Sprinkle with hemp seeds, 0.25 teaspoon sea salt, and 0.125 teaspoon black pepper. Finish with a drizzle of extra virgin olive oil and enjoy!