Crispy Honey-Lime Chicken with Avocado Salsa and Quinoa

Begin by preheating your oven to 400°F. In a bowl, mix together 1/4 cup of honey, the juice of 2 limes, 1 teaspoon of chili powder, and 1/2 teaspoon of salt to create a marinade.

Place 4 boneless, skinless chicken thighs in a resealable bag and pour the marinade over them, ensuring they are well coated.

Let the chicken marinate in the refrigerator for at least 30 minutes. While the chicken is marinating, rinse 1 cup of quinoa under cold water and then cook it according to package instructions, typically using 2 cups of water and simmering for about 15 minutes.

In a separate bowl, combine 1 diced avocado, 1/2 cup of diced tomatoes, 1/4 cup of finely chopped red onion, and the juice of 1 lime to make the avocado salsa.

Once the chicken has marinated, remove it from the bag and pat it dry with paper towels. Dredge each piece in 1/2 cup of panko breadcrumbs for extra crispiness.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side until golden brown.

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.

Fluff the cooked quinoa with a fork and season with salt and pepper to taste. To serve, place a generous scoop of quinoa on each plate, top with the crispy chicken, and finish with a spoonful of avocado salsa.

Garnish with fresh cilantro and lime wedges for an extra burst of flavor.