Lemon‑Herb Grilled Chicken with Quinoa Pilaf

Ingredients

• 8 Chicken thighs, bone‑in, skin‑on
• 2 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Dried oregano
• 1 tsp Garlic powder
• 1.5 cup Quinoa, rinsed
• 3 cup Water
• 1 cup Frozen peas
• 1 cup Carrot, diced
• ½ tsp Salt
• ¼ tsp Black pepper

Instructions

1. 1

   Mix olive oil, lemon juice, oregano, garlic powder, salt and pepper; toss chicken thighs and let marinate 10 min.

2. 2

   Preheat grill or skillet over medium‑high heat; cook chicken 6‑7 min per side until internal temp reaches 165°F.

3. 3

   In a saucepan, combine quinoa and water; bring to boil, reduce to simmer, cover and cook 15 min.

4. 4

   Stir in peas and carrots, cover and let sit 5 min.

5. 5

   Fluff quinoa with a fork and serve topped with grilled chicken.