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Honey Mustard Chicken with Roasted Vegetables and Herbed Quinoa Recipe

Name: Honey Mustard Chicken with Roasted Vegetables and Herbed Quinoa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 lb chicken thighs, boneless skinless; 1 (12 oz) bag frozen, riced cauliflower; 1 red bell pepper; 1 yellow bell pepper; 2 medium zucchini squash; 1/4 cup honey; 2 tablespoons Dijon mustard; 1/2 teaspoon smoked paprika; 1/4 cup olive oil; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup quinoa; 2 cups chicken broth; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh thyme, chopped

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This dish is a yummy mix of chicken, veggies, and quinoa. The chicken is coated in honey mustard and baked with colorful veggies. Quinoa is cooked with herbs for extra flavor. It's a full meal that's good for you!

Ingredients

1.5 lb chicken thighs, boneless skinless

1 (12 oz) bag frozen, riced cauliflower

1 red bell pepper

1 yellow bell pepper

2 medium zucchini squash

1/4 cup honey

2 tablespoons Dijon mustard

1/2 teaspoon smoked paprika

1/4 cup olive oil

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup quinoa

2 cups chicken broth

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme, chopped

Method

Preheat oven to 450°F.

In a small bowl, mix together honey, Dijon mustard, smoked paprika, garlic powder, salt, and pepper to create the honey mustard sauce.

Pat the chicken dry with paper towels and cut into bite-sized pieces. In a large baking dish, toss the chicken with half of the olive oil and half of the honey mustard sauce.

Wash, dry, and chop the red and yellow bell peppers into large dice. Wash, dry, trim, and slice the zucchini into 1/4-inch thick half-moons. Add the vegetables to the baking dish with the chicken.

Drizzle the remaining olive oil over the vegetables and toss everything to ensure it's well coated with the sauce and oil.

Place the baking dish in the oven and bake until the vegetables start to soften and the chicken is partly cooked through, about 15 minutes.

While the chicken and vegetables are baking, rinse the quinoa under cold water and drain. In a medium pot, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

Remove the baking dish from the oven, stir in the remaining honey mustard sauce, and return to the oven. Bake for another 10 minutes, or until the chicken is fully cooked and the vegetables are tender.

Fluff the cooked quinoa with a fork and stir in the chopped parsley and thyme.

To serve, divide the herbed quinoa among plates and top with the honey mustard chicken and roasted vegetables. Enjoy!

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