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.
• Place seasoned chicken on a baking tray and cook for 10 minutes. Flip the chicken over and continue baking for another 10 minutes. Flip the chicken over one last time and continue cooking for an additional 20 minutes.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.