Soy-Ginger Chicken Thighs with Quinoa & Roasted Sweet Potato

In a medium bowl, whisk together soy sauce, grated ginger, minced garlic, and honey until combined.

Pat chicken thighs dry with paper towels. Season both sides with salt and black pepper, then place in a large zip-top bag or container.

Pour the soy-ginger marinade over the chicken, seal, and toss to coat evenly. Set aside to marinate while you prep the other components, or refrigerate for up to 24 hours.

Rinse quinoa under cold water in a fine-mesh strainer to remove bitter saponins.

Combine quinoa, chicken broth, and salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.

Remove from heat and let sit covered for 5 minutes, then fluff with a fork. Divide into 4 meal prep containers and set aside.

Preheat oven to 400°F (200°C). Peel sweet potatoes and cut into 1-inch cubes.

Toss sweet potato cubes with olive oil, salt, and black pepper on a large baking sheet until evenly coated.

Spread in a single layer, making sure pieces don't overlap for even browning.

Remove chicken from marinade and place on the same baking sheet as the sweet potatoes (push sweet potatoes to one side). Reserve remaining marinade in the bag.

Drizzle a little extra olive oil over the chicken thighs if they look dry.

Roast in the preheated oven for 25-30 minutes, flipping halfway through, until chicken reaches 165°F internally and skin is caramelized with golden-brown edges.

Brush the reserved marinade into a small saucepan and bring to a rolling boil for at least 1 minute to kill any bacteria from raw chicken contact before brushing onto chicken during the last 5 minutes of cooking for an extra glossy, flavorful glaze.

Let chicken rest for 5 minutes after removing from oven, then slice or portion one thigh per container on top of the quinoa.

Add roasted sweet potato cubes to each container alongside the quinoa.

Slice scallions thinly and sprinkle over each container along with sesame seeds.

Let containers cool to room temperature, then seal and refrigerate. Reheats well in 2-3 minutes in the microwave.

Store assembled containers in the refrigerator for up to 4 days.

For best texture on sweet potato, reheat in the microwave for 2 minutes, then flash under the broiler for 2 minutes to recrisp the edges.