Spicy Miso-Glazed Chicken with Coconut-Curry Quinoa and Pickled Vegetable Medley

Begin by marinating the chicken in a mixture of 1/4 cup white miso paste, 2 tablespoons soy sauce, 2 tablespoons honey, and 1 tablespoon sesame oil 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, substituting 1 1/2 cups coconut milk for water to infuse it with flavor.

In a separate bowl, prepare the pickled vegetable medley by combining 1 cup of thinly sliced cucumbers, 1 cup of shredded carrots, and 1/2 cup of thinly sliced radishes with 1/2 cup rice vinegar, 1 tablespoon sugar, and a pinch of salt; let this sit for at least 20 minutes.

Preheat your grill or grill pan over medium-high heat and cook the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once the quinoa is cooked, stir in 1 tablespoon of curry powder and a pinch of salt, mixing well. To serve, place a generous scoop of coconut-curry quinoa on each plate, top with the grilled chicken, and garnish with the pickled vegetable medley for a burst of color and flavor.