Soy-Ginger Chicken Thighs with Quinoa and Roasted Sweet Potatoes

Whisk together soy sauce, grated fresh ginger, minced garlic, honey, sesame oil, and black pepper in a small bowl until well combined.

Place chicken thighs in a shallow dish or zip-top bag, pour marinade over, and toss to coat completely. Refrigerate for at least 30 minutes, or up to 24 hours for deeper flavor.

Preheat oven to 425°F (220°C). Cut sweet potatoes into ½-inch cubes and toss with olive oil, salt, and smoked paprika on a baking sheet.

Roast for 30-35 minutes, flipping halfway through, until caramelized and tender with crispy edges.

Rinse quinoa under cold water to remove bitterness. Combine quinoa, water, and salt in a medium saucepan.

Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

While quinoa rests, heat an oven-safe skillet over medium-high heat. Remove chicken from marinade and sear skin-side down for 3-4 minutes until golden.

Transfer skillet to oven and roast at 425°F for 20-25 minutes until internal temperature reaches 165°F. Let rest 5 minutes before slicing. Discard any remaining used marinade or reserve separate portion that did not contact raw chicken.

Slice chicken thighs against the grain. Portion quinoa, roasted sweet potatoes, and sliced chicken into four meal prep containers.

Let cool to room temperature (no more than 2 hours maximum), then seal and refrigerate at or below 40°F within 2 hours of cooking.

To reheat: ensure chicken reaches 165°F internal temperature verified with a thermometer. Microwave covered for 2-3 minutes, checking temperature; or heat in a skillet over medium for 5 minutes. Sweet potatoes may need additional time to restore crispy edges.