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Roasted honey mustard chicken

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:
  • Energy: 2272kj (543Kcal)
  • Protein: 45g
  • Carbohydrate: 27g
  • Fat: 22g
  • Contains: Sulphites
Serving Amount:
Serves 2 people
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 thighs from their packaging, pat dry with a 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:

    Cut the broccoli into small bite sized florets discarding the stalk. 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:

    Slice the capsicum 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 veggie quinoa onto plates and top with honey mustard chicken. Sprinkle over remaining Italian parsley and toasted pepitas.

Ingredients In your box:
  • 1 pack of free-range chicken thighs
  • 1 pack of steamed red and white quinoa
  • 1 pot of honey mustard marinade
  • 1 pot of balsamic dressing
  • 1 sachet of toasted pepitas
  • 1 pot of corn
  • 1 capsicum
  • 1 broccoli
  • 1 bag of Italian parsley

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