Miso Chicken with Ginger Salad and Quinoa Rice

• 2 Tablespoon tahini
• 2 Tablespoon white miso paste
• 2 Tablespoon honey
• 1 Tablespoon rice vinegar
• 1/4 Teaspoon black pepper
• 6 chicken thighs
• 1/2 Cup basmati rice
• 1/2 Cup tricolor quinoa
• 2 Cup water
• 1/4 Teaspoon salt
• 1/4 Cup avocado oil
• 1/2 Cup rice vinegar
• 3 Tablespoon white miso paste
• 1 Tablespoon sesame oil
• 3 carrot
• 1 Teaspoon ginger paste
• 1/4 Cup apple juice
• 3 Cup spinach
• 1/4 Teaspoon salt
• 1/4 Teaspoon black pepper

• Preheat the oven to 375 degrees F. / 190 degrees C.
• Start by making the miso chicken: add chicken to a large bowl. Add the tahini, white miso, honey, rice vinegar, and pepper on top of the chicken. Mix with clean hands until the chicken is fully covered in seasoning.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.