Name: Charred Citrus-Tomatillo Grilled Chicken with Cilantro Quinoa and Honey-Roasted Rainbow Carrots
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 800 g Boneless skinless chicken thighs; 320 g Tomatillos, husked and roughly chopped; 120 ml Fresh orange juice; 60 ml Fresh lime juice; 4 cloves Garlic, minced; 2 tsp Ground cumin; 2 tsp Smoked paprika; 60 ml Olive oil (for marinade and dressing); 240 g Quinoa, uncooked; 600 ml Low-sodium chicken or vegetable stock; 8 tbsp Fresh cilantro, chopped; 600 g Baby rainbow carrots; 4 tsp Honey; 4 tsp Optional finely diced red onion or jalapeño; 1 tsp Salt (for quinoa and carrots); 1 tbsp Neutral oil (for roasting carrots, if needed)

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