Curry Chicken & Vegetables

Make marinade: add 6TBSP Patak’s mild curry spice paste and juice of 3 limes, mix until well combined

Marinate chicken in ½ marinade (I recommend marinating for at least 1 hour, the longer the better! But you can cook immediately if time does not permit)

Chop zucchini, bell pepper, onion, and eggplant

Coat vegetables in remaining marinade

Cook rice according to instructions

Heat grill to 400 degrees. Add vegetables to a grill basket, turning every ~5 minutes until tender. When vegetables look close to ready, cook chicken flipping every 3 minutes about 3 times (this depends on the size and thickness of the thighs). Remove from grill, let sit under tinfoil, and then carve.

Assemble rice, vegetables, and chicken. Top with chopped cilantro.