Roasted Chicken Thighs & Veggies with Arugula Avocado Salad

1. Preheat your oven to 400°F (200°C).
2. For the salad: In a bowl, combine arugula with sliced avocado, a drizzle of olive oil, a pinch of sea salt, and black pepper. Toss gently to combine.
3. For the chicken: Coat the chicken thighs generously with berbere seasoning and place them on a baking sheet.
4. For the vegetables: On a separate baking sheet, toss the broccoli and asparagus with olive oil, sea salt, black pepper, and garlic powder.
5. Roast the chicken thighs for 20 minutes. Roast the broccoli and asparagus for 25 minutes, or until tender-crisp and lightly browned.
6. Serve the roasted chicken and vegetables immediately alongside the fresh arugula avocado salad.