Honey Mustard Glazed Chicken with Grilled Asparagus and Quinoa Pilaf
Tips for Experienced Cooks
Enhance the depth of flavor in the honey mustard glaze by incorporating a tablespoon of balsamic vinegar. The acidity cuts through the richness and adds a complex layer your palate will appreciate. For the asparagus, try grilling over charcoal or with wood chips to infuse a subtle smoky flavor that elevates the dish. Experiment with different herbs in the quinoa pilaf, such as chopped fresh parsley or cilantro, to bring fresh, vibrant notes to the table.
Step 1: Prepare the Chicken
Rinse the chicken breasts and pat dry with paper towels. Place the chicken in a baking dish or resealable bag.
- 4 pounds chicken breast
Step 2: Make the Honey Mustard Glaze
In a small bowl, whisk together the honey, Dijon mustard, garlic powder, dried thyme, salt, and black pepper until well combined.
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step 3: Coat the Chicken
Pour the honey mustard glaze over the chicken and turn to coat both sides.
- Honey mustard glaze from step 2
Step 4: Bake the Chicken
Preheat the oven to 400°F. Bake the chicken for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
Step 5: Prepare the Asparagus
Trim the woody ends off the asparagus. Toss the asparagus with 2 tablespoons of olive oil, salt, and pepper.
- 1 pound asparagus
- 2 tablespoons olive oil
- Salt and pepper to taste
Step 6: Grill the Asparagus
Grill the asparagus for 5-7 minutes, turning occasionally, until tender-crisp.
Step 7: Cook the Quinoa Pilaf
Rinse the quinoa. In a saucepan, combine the quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the quinoa is tender.
- 1 cup quinoa
- 2 cups water
- Salt to taste
Step 8: Serve
Serve the honey mustard glazed chicken with the grilled asparagus and quinoa pilaf.
Meat, Eggs, & Dairy
- 4 pounds chicken breast
Pantry Items
- 1/2 cup plain yogurt
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
Fresh Produce & Herbs
- 1 pound asparagus
- 1 cup quinoa
- 1 whole lemon
Seasonings & Spices
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
