Honey Mustard Chicken & Quinoa Bowl with Toasted Cashews

Fluffy quinoa with homemade honey mustard chicken, baby kale, thyme-zucchini and toasted cashews.

Difficulty: Easy

Time: 30-35 min

This dish is Gluten-Free

Calories: 557 Fat: 18g Carbs: 76g Protein: 50g

ABOUT THE DISH

“Buddha Bowls” have been popular among the vegetarian/vegan crowd for years. Our version includes chicken to amp up the protein and add another layer to this power-packed combination of ingredients. It’s a one-stop, round belly stop for a delicious AND nutritious meal any time of the day!

Ingredients

Dijon mustard

Honey

Cashews

Quinoa

Zucchini

Baby kale

Thyme

Chicken breasts

Deglaze To dissolve the small particles remaining in a pan by adding liquid and heating.

Sear To cook the surface of meat very quickly with intense heat.

Simmer To stew gently below or just at boiling point.

Medium pan

Small pot with lid

Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Remove thyme from stem, mince. Cut zucchini into fourths then slice into triangles. Remove chicken from package; rinse and pat dry.

Step 2: COOK QUINOA

Place quinoa in small pot, cover with water by 1” and bring to a boil. Reduce heat to low; cover and cook until tender, about 8-10 min. Strain and set aside. While quinoa is cooking, begin toasting the cashews (Step #3).

Step 3: TOAST CASHEWS

In medium pan heat 1 Tsp. oil over medium heat. Add cashews and toast until fragrant, about 2-3 min. Remove from pan and set aside.

Step 4: COOK ZUCCHINI

Add 1 tsp. oil to previously used pan; add thyme, stir and add zucchini. Sauté over medium heat until cooked and lightly browned, about 5-6 min. Season with a pinch of salt and pepper. Remove from pan and set aside.

Step 5: COOK CHICKEN

Add 1 tsp oil to previously used pan; season chicken breasts with salt and pepper and add to pan. Sear until golden brown on both sides, about 3-4 min per side. Remove from pan and slice into ½” strips. Add ½ cup water, honey mustard sauce to hot pan, whisk constantly to deglaze the pan. Add chicken back to pan and cook until sauce is reduced by half and chicken is cooked through. USDA recommends cooking poultry to an internal temperature of 165ºF.

Step 6: PLATE YOUR DISH

Divide quinoa between two bowls. Add baby kale, zucchini and chicken breasts. Drizzle all remaining sauce on top, and garnish with toasted cashews. Enjoy!