Soul-Warming Honey Garlic Chicken with Lemon Herb Quinoa

In a small bowl, whisk together 1/4 cup of honey, 1/4 cup of soy sauce, 3 cloves of minced garlic, and 1 tablespoon of olive oil to create the marinade.

Place 4 boneless, skinless chicken thighs in a resealable plastic bag and pour the marinade over the chicken, ensuring it's well coated.

Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.

Remove the chicken from the marinade and place it in the prepared baking dish, reserving the marinade.

Bake the chicken for 25-30 minutes, basting with the reserved marinade halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

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 chicken broth, 1 tablespoon of olive oil, the zest of 1 lemon, and a pinch of salt.

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

Once the quinoa is cooked, remove it from heat and stir in 1/4 cup of chopped fresh parsley and the juice of 1 lemon.

Serve the honey garlic chicken over a bed of lemon herb quinoa, garnished with additional parsley and lemon wedges if desired.