Grilled Chicken with Quinoa and a Preserved lemon, Mint, and Pistachio Pesto

• 1 lb boneless skinless chicken thighs

• 1/2 cup plus 2Tbs. olive oil

• 1 Tbs. lemon zest

• 4 cloves garlic, divided

• salt and pepper

• 1 cup quinoa

• 1 cup fresh mint

• 1/2 cup toasted pistachios

• 1 tsp honey (optional)

• pinch of red pepper flakes (optional)

• 1/4 cup chopped preserved lemons (I like to use on the rind. If you don’t have preserved lemons swap in 2 Tbs. lemon zest).

Place chicken thighs in a large bowl. Toss with 2 tablespoons olive oil, lemon zest, 2 cloves minced garlic, and a large pinch of salt and pepper. Let marinate in the fridge for 30 minutes.

While the chicken marinates make the quinoa by bringing the quinoa and 1 1/4 cups water to a boil. Reduce the heat, cover and cook over low until the water is absorbed. Remove the from heat and let sit covered for 20 minutes before fluffing.

Make the pesto by pulsing together the mint, remaining 1/2 cup olive oil and pistachios. Fold in the preserved lemon and set aside.

Thread the chicken onto wooden skewers and grill on a stovetop grill pan for about 10 to 12 minutes, flipping halfway through, or until a meat thermometer reaches 165°F.

Serve the chicken warm alongside the quinoa and a large drizzle of the pesto.

Serves 4