Grilled Chicken Thighs, Coconut Rice & Roasted Asparagus

Happy hump day! This week is flying by.  I feel like I haven’t had a moment of free time, but  I suppose that is to be expected when you’re moving your life in two weeks.  Last night I took some time to make this delicious dinner though.

Grilled Chicken Thighs with Coconut Rice & Roasted Asparagus

Ingredients:

– 1 pack boneless, skinless chicken thighs

– Grill Mates Chipotle Pepper

– 1 can coconut milk

– rice

– asparagus

– mushrooms

– olive oil

– salt & pepper

Step 1: Marinate the chicken thighs for approx 3-4 hrs.  I mixed the packet of seasoning with some olive oil and water in a large freezer back then added the chicken thighs.

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Step 2: Grill chicken thighs for approx 6 mins on one side and 4 minutes on the other

Step 3: Follow instructions for rice, replacing water with coconut milk

coconut rice

Step 4: Preheat oven to 425. Toss asparagus (and mushrooms if desired) in olive oil, salt, and pepper.  Bake for 15 minutes.

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Step 5: Enjoy!

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I also snacked on some raspberries and blueberries while I was cooking.

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This morning breakfast consisted of a slice of toasted Ezekiel bread with Justin’s Vanilla Almond Butter and a small glass of OJ:

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Have a good one!

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