TERIYAKI CHICKEN with Asian flavored quinoa

For teriyaki chicken 1. In a large Ziploc bag or a nonreactive container, combine vinegar, lime juice, honey, soy sauce, white of the onion, ginger, garlic, and pepper. Add in the chicken and seal the bag or cover with plastic wrap. Allow chicken to marinate for at least 20-30 minutes - overnight if possible. The longer you can marinate the better - the soy sauce needs time to salt the chicken properly. 2. Preheat your oven to 425 degrees and adjust the oven rack to the middle. Line a baking sheet with aluminum foil and lay out the chicken. Try to shake off as much marinade as possible – reserve marinade. Bake for 25 - 30 minutes, turning once or twice to avoid burning. Pour marinade into a small saucepot. Bring to a boil, then reduce to a simmer and reduce by half to use as baste. Save ¼ cup of reduced marinade for later in the week, Meal #3. 3. During the last 10 minutes of baking, lightly brush the chicken with the reduced marinade and return to the oven to finish baking. 4. Reserve half of the cooked chicken, store in an airtight container or Ziploc bag, and refrigerate for use later in the week. Serve the remaining chicken warm with bok choy and quinoa. For bok choy Ten minutes before the chicken is done cooking, place the bok choy onto the baking sheet in between or next to the chicken, cut side up. Brush lightly with marinade and return to the oven for the remaining 10 minutes. For Asian flavored quinoa 1. On dinner night, reheat the quinoa in a medium sauce pot over low heat with a Tablespoon of water. Cover with a lid and steam until warm, fluff with a fork. 2. Add the soy sauce, vinegar, lime juice, grapeseed oil, carrots, snow peas, onion, and cilantro to the warm quinoa. Stir to combine and serve warm