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Honey Mustard Chicken with Broccoli Quinoa Pilaf Recipe

Honey Mustard Chicken with Broccoli Quinoa Pilaf recipe


This dish is a yummy chicken meal with a sweet and tangy honey mustard sauce. It's served with a healthy quinoa pilaf that has broccoli and almonds. It's a warm and filling dinner that's not too hard to make.


4 boneless skinless chicken thighs (about 1 lb)
1/2 cup honey
1/4 cup Dijon mustard
2 tablespoons apple cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup quinoa
16 fl oz chicken broth
1 head of broccoli, cut into florets (about 2 cups)
1/4 cup sliced almonds
1/4 cup grated Parmesan cheese
4 cloves garlic, minced


Preheat oven to 400°F.
In a bowl, whisk together honey, Dijon mustard, apple cider vinegar, thyme, salt, and pepper.
Place chicken thighs in a baking dish and pour the honey mustard mixture over them, turning to coat evenly.
Bake in the preheated oven for 25-30 minutes, or until chicken is cooked through and the sauce is bubbly.
While the chicken is baking, rinse quinoa under cold water and drain.
In a saucepan, bring chicken broth to a boil. Add quinoa, cover, and reduce heat to low. Cook for 15 minutes.
Steam broccoli florets until tender, about 3-4 minutes.
In a skillet, heat olive oil over medium heat. Add minced garlic and sliced almonds, sautéing until almonds are lightly toasted, about 2-3 minutes.
Fluff the cooked quinoa with a fork and stir in the steamed broccoli, toasted almond and garlic mixture, and grated Parmesan cheese.
Serve the honey mustard chicken hot with the broccoli quinoa pilaf on the side.

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