If you have a spiralizer, try making carrot noodles for the slaw.
SPICED CHICKEN THIGHS WITH CARROT SLAW AND QUINOA
Total time: 30 minutes
1 cup quinoa, rinsed
1 pound boneless, skinless chicken thighs (or 4 small)
Kosher salt and black pepper
1 teaspoon ground coriander
¼ cup olive oil
1 cup grated carrots (from about 3 medium)
3 ounces feta cheese, crumbled
1 avocado, chopped
2 tablespoons white wine vinegar
2 tablespoons chopped parsley leaves
2 tablespoons pumpkin seeds
Bring a medium pot of salted water to a boil. Add the quinoa and cook 11 minutes. Drain and set aside.
While the quinoa boils, cook the chicken. Mix the coriander, 1 ½ teaspoons salt, and 1 teaspoon pepper in a small bowl. Season the chicken evenly with the spice mixture.
Heat 3 tablespoons of the oil in a large skillet over medium high heat. Add the chicken in a single layer and cook until golden brown and crispy, 5 to 7 minutes per side. Do not touch or move the chicken except to turn it. You’re better off cooking the first side longer to get a good crisp instead of checking frequently, which could cause the meat to tear. Remove the chicken to a plate and let rest while you make the carrot salad.
In a medium bowl, mix the carrots, feta, avocado, vinegar, parsley, pumpkin seeds, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper.
Serve the chicken on top of the quinoa and dress it with the carrot salad.