Grilled Chicken with Spicy Tamarind Glaze and Quinoa-Stuffed Bell Peppers

Begin by marinating the chicken breasts in a mixture of tamarind paste, honey, soy sauce, garlic, and ginger for at least 30 minutes.

Preheat your grill to medium-high heat while the chicken marinates. In a medium saucepan, cook 1 cup of quinoa according to package instructions, then fluff with a fork and set aside.

In a separate bowl, mix the cooked quinoa with diced tomatoes, black beans, corn, chopped cilantro, lime juice, and a pinch of salt.

Cut the tops off of 2 large bell peppers and remove the seeds, then stuff them with the quinoa mixture.

Grill the stuffed peppers on the grill for about 10 minutes, turning occasionally until they are tender and slightly charred.

Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once cooked, let the chicken rest for a few minutes before slicing. Serve the grilled chicken alongside the quinoa-stuffed bell peppers, garnished with fresh cilantro and lime wedges for an extra burst of flavor.