Chicken thighs and quinoa provide an abundance of protein, making this a great post-workout dinner. Carrots, bell peppers, and fresh herbs offer phytonutrients, antioxidants like beta carotene and vitamin C, and satiating fibre. Turmeric and ginger are an anti-inflammatory power couple that have been shown to help alleviate pain.

Servings: 8

8 chicken thighs, bone in, skin on
2 tablespoons avocado oil
¾ cup thinly sliced shallots
1 (2-inch) chunk fresh ginger, microplaned
1 cup carrots, thinly sliced
1 cup scallions, thinly sliced, white and green parts (save the green parts as garlish)
6 garlic cloves, microplaned
1 teaspoon ground chili
1 teaspoon sea salt
¾ teaspoon ground turmeric
32 ounces low-sodium chicken stock
2 limes, juiced
2 small bell peppers, thinly sliced
1 ½ cups quinoa
1 (13.5 ounce) can light coconut milk (or additional chicken stock)

½ cup dry roasted cashews, roughly chopped
Fresh mint
Fresh parsley
Scallion greens

Place a large deep cast iron pan over medium heat. Once the pan is hot add the chicken thighs and brown on all sides for about 10 minutes. Transfer pieces as they are done onto a plate to rest.

Once all of the chicken is out of the pan, add the avocado oil, shallots, and ginger. Stir using a wooden spoon to prevent the shallots from burning. After 2 minutes, add the carrots, scallions, and garlic. Stir for 3 minutes. Preheat the oven on the grill function.

Add the spices and give it a stir, then pour in the chicken stock and bring to a boil. Boil for about 5 minutes then add the lime juice, bell peppers, and quinoa.

Reduce heat to medium-low and simmer for 10 minutes before adding the coconut milk and chicken back into the pan.

After the chicken has been simmering for 15 minutes, transfer into the oven and grill for 5 minutes. Remove from the oven and serve while hot. Top with cashews, sliced scallions, mint leaves, and cilantro.

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