Description
Honey mustard chicken quinoa brings together tender chicken coated in a tangy-sweet glaze with fluffy quinoa that soaks up all those delicious flavors, making it the kind of weeknight dinner your family actually looks forward to. The whole thing comes together in about 30 minutes, so you get restaurant-quality results without spending hours in the kitchen.
Ingredients
Scale
Protein:
- 2 chicken breasts (about 500 grams)
- 1 cup quinoa (about 170 grams)
Sauce and Flavoring:
- 1/4 cup honey (about 85 grams)
- 1/4 cup Dijon mustard (about 60 grams)
- 2 tablespoons olive oil (about 30 milliliters)
- 2 cloves garlic, minced
- salt and pepper to taste
Garnish:
- fresh herbs (such as parsley or thyme) for garnish
Instructions
- Run your quinoa through a fine mesh strainer under cold water to rinse away any debris, then combine 1 cup of quinoa with 2 cups of water and a pinch of salt in a medium saucepan.
- Bring the mixture to a boil over medium-high heat, then lower your heat to low, cover the pan, and let it simmer for 15 minutes at 212°F until the water absorbs completely.
- Turn off the heat and keep your quinoa covered for 5 minutes, then fluff it gently with a fork before setting it aside.
- Whisk together 1/4 cup honey, 1/4 cup Dijon mustard, 2 tablespoons olive oil, 2 minced garlic cloves, salt, and pepper in a small bowl until combined.
- Place your 2 chicken breasts (about 500g total) in a shallow dish or resealable bag and pour the honey mustard mixture over them, making sure each piece gets coated evenly.
- Refrigerate your chicken for at least 30 minutes or up to 2 hours to allow the flavors to develop throughout the meat.
- Heat your oven to 400°F and line a baking sheet with parchment paper or a light coating of oil.
- Transfer your marinated chicken breasts to the prepared baking sheet and place them in the oven for 20-25 minutes at 400°F until they reach an internal temperature of 165°F and turn golden brown.
- Remove your chicken from the oven and let it rest for 3-5 minutes so the juices redistribute.
- Slice your rested chicken into strips or bite-sized pieces, divide your quinoa among your plates, and arrange the chicken on top, then pour any pan drippings over everything.
Notes
- Rinsing quinoa removes its natural bitter coating, so don’t skip this step even though it takes an extra minute.
- Marinating the chicken for the full 2 hours makes a real difference in flavor depth, though 30 minutes works if time is tight.
- Check your chicken’s internal temperature with a meat thermometer at the thickest part to ensure it’s cooked through without drying out.
- Let the cooked chicken rest for a few minutes before slicing so the juices stay inside the meat rather than running onto your plate.
- Prep Time: 35 minutes-2 hours 5 minutes
- Cook Time: 35-45 minutes
- Category: More Chicken Recipes
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 730 kcal
- Sugar: 22 g
- Sodium: 300 mg
- Fat: 27 g
- Saturated Fat: 4 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 54 g
- Cholesterol: 140 mg