Name: Peruvian-Style Chicken Thighs with Roasted Corn
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 boneless, skinless chicken thighs (about 4 oz raw each; ~3 lb total); 2 servings Golden Umami Stir-Fry Sauce (Powerup); 8 medium ears corn (one per plate); 2 tbsp High-Protein Cilantro Jalapeno Ranch per adult plate (Powerup); Familiar mild Mezzetta sauce or Alfredo, to taste — kid finish

Peruvian-Style Chicken Thighs with Roasted Corn — The Split PlateMarinate boneless, skinless chicken thighs in the Golden Umami Stir-Fry Sauce, then grill with corn on the upper rack until the thighs reach 165°F and the corn is browned. Plate two thighs, an ear of corn, and 2 tbsp of the High-Protein Cilantro Jalapeno Ranch for each adult. For the kids, chop one thigh bite-size and serve with corn and a familiar mild sauce or Alfredo. Refrigerate the second dinner and reheat to 165°F.