Grilled Chicken Thighs with Quinoa and Roasted Asparagus

Ingredients

• grilled chicken thighs 3 oz
• quinoa 1/4 cup cooked
• asparagus 1/2 cup roasted
• olive oil 1/2 tbsp

Method

1. Prepare the Quinoa. Rinse 1/4 cup of dry quinoa under cold water using a fine mesh strainer. In a small pot, combine the rinsed quinoa with 1/2 cup of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
   Tip: Rinsing quinoa removes its natural bitterness and improves flavor.
2. Prepare and Roast the Asparagus. Preheat your oven to 400°F (200°C). Wash and trim the tough ends off 1/2 cup of asparagus. Place asparagus on a baking sheet, drizzle with 1/2 tablespoon olive oil, and toss to coat evenly. Spread them out in a single layer. Roast in the oven for 12-15 minutes until tender and slightly browned.
   Tip: Cut the woody ends of asparagus about 1-2 inches from the bottom for best texture.
3. Grill the Chicken Thighs. Preheat your grill or grill pan to medium-high heat. Lightly brush the chicken thighs (3 oz per serving) with a little olive oil and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
   Tip: Use a meat thermometer to ensure chicken is fully cooked but still juicy.
4. Assemble the Plate. Divide the cooked quinoa, roasted asparagus, and grilled chicken thighs evenly between two plates. Drizzle any remaining olive oil over the asparagus or quinoa if desired for extra flavor.
   Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.

Pro tips

• To save time, cook quinoa and roast asparagus simultaneously.
• If you don't have a grill, use a grill pan or bake the chicken thighs at 400°F for 20-25 minutes.