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Honey Mustard Chicken Thighs with Roasted Brussels Sprouts and Quinoa

Honey Mustard Chicken Thighs with Roasted Brussels Sprouts and Quinoa

Dinner
Prep Time
10min
Cook Time
25min
Servings
2
Calories
450
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Chef's Note

For extra flavor, you can add a splash of apple cider vinegar to the honey mustard mixture. This adds brightness that complements the sweet and tangy flavors.

Tags
chicken
honey mustard
Brussels sprouts
quinoa
one-pan
weeknight
quick
low-complexity
gluten-free
high-protein
Ingredients

  • 4 pieces boneless skinless chicken thighs

  • 8 oz Brussels sprouts

  • 1/2 cup quinoa

  • 2 tablespoons Dijon mustard

  • 1 tablespoon honey

  • 1/2 teaspoon garlic powder

  • 2 tablespoons olive oil

  • 1 cup water

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Rinse 1/2 cup quinoa under cold water in a fine mesh strainer. In a small saucepan, combine the rinsed quinoa with 1 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender.

  • 3

    While quinoa cooks, trim the ends off the Brussels sprouts and cut them in half. Place on a baking sheet.

  • 4

    In a small bowl, whisk together 2 tablespoons Dijon mustard, 1 tablespoon honey, 1/2 teaspoon garlic powder, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 5

    Pat the chicken thighs dry with paper towels and place them on the baking sheet next to the Brussels sprouts.

  • 6

    Brush half of the honey mustard mixture over the chicken thighs, coating them evenly.

  • 7

    Drizzle the Brussels sprouts with the remaining 1 tablespoon olive oil and season with a pinch of salt and pepper. Toss to coat.

  • 8

    Roast in the preheated oven for 20-25 minutes, until chicken reaches an internal temperature of 165°F (74°C) and Brussels sprouts are caramelized and tender.

  • 9

    During the last 5 minutes of cooking, brush the remaining honey mustard mixture over the chicken.

  • 10

    Fluff the quinoa with a fork when done.

  • 11

    Serve the chicken thighs alongside the roasted Brussels sprouts and quinoa.

Nutrition Information (per serving)
450
Calories
35g
Protein
40g
Carbs
18g
Fat
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