Weeknight dinners can be a real challenge. My go-to meal is something grilled, steamed rice, and frozen vegetables I cook in the microwave. Not cordon bleu by any means but for right now in my life it is hitting the sweet spot of effort, time and flavor. Here’s what I put together on one recent weeknight.

I just love Southeast Asian flavors. Here we have a couple spices I got on Artesia Blvd in Little India, and a tin of curry powder that I believe I got at Vons.

We’re going to add that to chicken thighs, my favorite for grilling. Great flavor and they don’t dry out. We’ll add fresh ginger and lime juice as well. Kosher salt to taste, but I usually sprinkle that on once things are on the grill.

Combining everything together. I did not have any yogurt on hand, but that would have been a nice addition.

I added a little olive oil, and grated the ginger on a ceramic grater so that the ginger fibers were mostly left out of the food. If you like fresh ginger, this is a must-have. You have to trim the ginger to get a fresh end from time-to-time when doing this. I did not add the peppers ( dark green, in the center ) as this dish was for the kids too. I’ll have those on the side.

On the grill – I’m cooking with high heat. I just love the color that turmeric ( in photo as haldi powder ) gives.

One pound of broccoli, pre-cut and ready to steam in the microwave. I actually had fresh broccoli tonight. Lots of times the convenience of frozen wins, sad to say.

Dinner is served.