Grilled Chicken with Spicy Ginger-Peach Glaze and Quinoa-Stuffed Zucchini Boats

Begin by marinating the chicken breasts in a mixture of soy sauce, grated ginger, minced garlic, and honey for at least 30 minutes to enhance the flavor.

While the chicken marinates, prepare the spicy ginger-peach glaze by combining peach preserves, sriracha, and a splash of rice vinegar in a small saucepan over medium heat.

Stir the mixture until it becomes smooth and slightly thickened, then set it aside to cool. Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled.

While the grill heats, prepare the zucchini boats by slicing the zucchinis in half lengthwise and scooping out the seeds to create a hollow center.

In a bowl, mix cooked quinoa, diced bell peppers, chopped green onions, and a sprinkle of feta cheese, then season with salt and pepper.

Stuff each zucchini half with the quinoa mixture, pressing it down gently to pack it in. Once the grill is ready, remove the chicken from the marinade and place it on the grill.

Cook the chicken for about 6-7 minutes on each side, brushing it with the ginger-peach glaze during the last few minutes of cooking for added flavor.

At the same time, place the stuffed zucchini boats on the grill, cut side up, and grill for about 5-6 minutes until they are tender and slightly charred.

Once the chicken is cooked through and has reached an internal temperature of 165°F, remove it from the grill and let it rest for a few minutes before slicing.

Serve the grilled chicken alongside the quinoa-stuffed zucchini boats, drizzling any remaining glaze over the top for an extra kick of flavor.