Savory Maple-Sriracha Glazed Baked Chicken with Ginger-Lime Quinoa

Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of sriracha, 1 tablespoon of soy sauce, and 1 teaspoon of minced garlic to create the glaze.

Place 4 chicken thighs in a baking dish and pour the glaze over them, ensuring they are well coated. Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C) and the glaze is bubbly.

While the chicken is baking, rinse 1 cup of quinoa under cold water and drain. In a medium saucepan, combine the rinsed quinoa with 2 cups of water, 1 tablespoon of grated ginger, and a pinch of salt.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.

Once the chicken is done, let it rest for 5 minutes before serving. Fluff the quinoa with a fork and stir in the juice of 1 lime and 1/4 cup of chopped cilantro for added freshness.

Serve the glazed chicken over a bed of ginger-lime quinoa, garnished with lime wedges and extra cilantro if desired.