Roasted honey mustard chicken

Name: Roasted honey mustard chicken
Cook time: 20 min
Yield: 1

with balsamic dressed vegetable quinoa

Ready in around 20 mins

RECIPE FACT:

Mustard seeds are part of the Brassica family (along with broccoli) and are a good source of selenium, a mineral we tend to be low in.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE CHICKEN:

Line an oven tray with baking paper. Remove the free-range chicken thigh from its packaging, pat dry with paper towel and place on the oven tray. Season with salt and pour over the honey mustard marinade. Turn the chicken thighs to coat in the marinade and bake in the oven for 14-15 mins.
2. TO COOK THE BROCCOLI:

Using half the broccoli, cut into small bite sized florets. Remove the oven tray from the oven and place the broccoli on the tray with the chicken. Place back in the oven and cook for 8-10 mins.
3. TO PREPARE THE VEGGIE QUINOA:

Using half the capsicum, slice into ½ cm strips discarding the core. Spray a non-stick pan with oil and place over a medium heat. Once hot add the capsicum and corn, season with salt and cook for 4-5 mins, stirring occasionally to create a char. Open the bag of steamed red and white quinoa, squeezing gently on the bag to break up any large clumps and add to the pan stirring regularly for 2-3 mins. Place in a salad bowl with the roasted broccoli. Pour over the balsamic dressing and toss to combine. Roughly chop the Italian parsley leaves and toss half through the quinoa.
TO SERVE:

Arrange vege quinoa onto a plate and top with honey mustard chicken. Sprinkle over remaining Italian parsley and toasted pepitas.