Honey Garlic Chicken Thighs

This recipe is rich in protein from chicken thighs and quinoa, supporting muscle repair, hormone production, and the maintenance of healthy bones and tissues. It also provides a wide range of essential vitamins and minerals - vitamins A, C, E, and K from asparagus and garlic, B vitamins from quinoa and chicken, and minerals such as iron, calcium, and potassium, all of which contribute to immune function, bone strength, and blood pressure regulation.

Serves: 2

Ingredients

• 2 tbsp extra virgin olive oil

• 2 tbsp raw honey

• 3 garlic cloves, minced

• 1 tbsp chilli powder

• 1 tsp sea salt

• ½ tsp black pepper

• 450g chicken thighs

• 300g asparagus, woody ends snapped off

• 90g quinoa (uncooked)

• 180ml water

Method

1. Combine oil, honey, minced garlic, chili powder, sea salt and black pepper together in a bowl. Pour into a ziploc bag, add the chicken thighs. Shake well and place in the fridge to marinade.

2. Trim the asparagus. Toss in a little olive oil and season with salt and pepper.

3. Pour quinoa in simmering water for 12 to 15 minutes or until all water is absorbed.

4. Remove from heat and fluff with a fork.

5. Grill chicken for 7 to 10 minutes per side or until cooked through, adding the asparagus halfway through. Remove and plate over a few spoonfuls of quinoa. Enjoy!

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