Savory Citrus-Herb Chicken with Spicy Avocado Cream and Quinoa Salad

Begin by marinating the chicken thighs in a mixture of 1/4 cup olive oil, the juice of 2 limes, 2 tablespoons of honey, 1 teaspoon of smoked paprika, and a pinch of salt and pepper for at least 30 minutes.

While the chicken marinates, 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 until fluffy.

In a separate bowl, combine 1 diced cucumber, 1 cup of halved cherry tomatoes, 1/4 cup of chopped red onion, and 1/4 cup of chopped fresh parsley to create a refreshing salad.

Once the quinoa is cooked, mix it with the vegetable salad and season with salt, pepper, and a drizzle of olive oil.

Preheat your grill or skillet over medium-high heat.

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

While the chicken is cooking, prepare the spicy avocado cream by blending 1 ripe avocado, the juice of 1 lime, 1/2 teaspoon of garlic powder, and a pinch of cayenne pepper until smooth.

Once the chicken is cooked, let it rest for a few minutes before slicing.

Serve the sliced chicken over a bed of quinoa salad and drizzle with the spicy avocado cream for a burst of flavor.