Crispy Cardamom-Orange Chicken with Pistachio-Cilantro Pesto and Roasted Beet Quinoa

Begin by preheating your oven to 400°F. In a mixing bowl, combine 1 teaspoon of ground cardamom, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Rub this spice mixture all over 4 boneless, skinless chicken thighs. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the seasoned chicken thighs and sear them for 4-5 minutes on each side until golden brown.

While the chicken is cooking, prepare the quinoa by rinsing 1 cup of quinoa under cold water. In a separate pot, combine the rinsed quinoa with 2 cups of vegetable broth and bring it to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. After the chicken is seared, transfer the skillet to the preheated oven and bake for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F.

While the chicken is baking, prepare the roasted beet quinoa by adding 1 cup of diced roasted beets to the cooked quinoa and mixing well.

For the pistachio-cilantro pesto, blend 1 cup of fresh cilantro, 1/2 cup of shelled pistachios, 1/4 cup of olive oil, the juice of 1 orange, and a pinch of salt in a food processor until smooth.

Once the chicken is done, let it rest for 5 minutes before slicing. To serve, place a generous scoop of the roasted beet quinoa on each plate, top with sliced chicken, and drizzle with the pistachio-cilantro pesto.

Garnish with additional pistachios and fresh cilantro if desired.