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
– 1 pack boneless, skinless chicken thighs
– Grill Mates Chipotle Pepper
– 1 can coconut milk
– 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.
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
Step 4: Preheat oven to 425. Toss asparagus (and mushrooms if desired) in olive oil, salt, and pepper. Bake for 15 minutes.
Step 5: Enjoy!
I also snacked on some raspberries and blueberries while I was cooking.
This morning breakfast consisted of a slice of toasted Ezekiel bread with Justin’s Vanilla Almond Butter and a small glass of OJ:
Have a good one!