Take Home Meals And Wine Recipe

1. Marinate the Chicken

In a large bowl, combine the olive oil, minced garlic, dried oregano, lemon juice, salt, and black pepper. Add the boneless chicken thighs, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.

2. Cook the Chicken

Preheat your grill or oven to 375°F (190°C). Remove the chicken from the marinade and discard the leftover marinade. Grill or bake the chicken for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

3. Prepare the Asparagus

While the chicken is cooking, trim the ends of the asparagus. Toss the asparagus with olive oil, salt, and pepper. Grill or roast in the oven for 10-15 minutes, until tender.

4. Cook the Quinoa

In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.

5. Mix in Vegetables

Stir in the halved cherry tomatoes and chopped basil into the cooked quinoa. Season with salt and pepper to taste.

6. Chill the Chardonnay in the refrigerator for at least 30 minutes before serving. Open the bottle and pour into glasses alongside your meal.