Triple Mustard Chicken with Parsley Quinoa Salad

Makes: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Recipe Note: Gluten Free, Dairy Free

Ingredients:

For the Chicken
1 ½ pounds boneless chicken breasts
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons Sir Kensington’s Yellow Mustard
2 tablespoons Sir Kensington’s Dijon Mustard
2 tablespoons Sir Kensington’s Spicy Brown Mustard
3 tablespoons honey
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely crushed pecans, almonds or walnuts (or mix of all three)

For the Quinoa Salad
1 ½ cup cooked quinoa
1 small bunch flat leaf parsley, finely chopped
1/2 cup sliced almonds
1/4 cup olive oil
2 tablespoons apple cider vinegar
1/2 tablespoons Sir Kensington’s Yellow Mustard
1 teaspoon honey
1/2 teaspoon salt
black pepper to taste

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit.
2. Pound the chicken breasts into ½ inch thickness and add to a baking dish.
3. Add the olive oil, garlic, mustards, honey and all seasonings including salt and pepper to a bowl and whisk together to make a wet rub for the chicken.
4. Massage half of the rub into the chicken breasts until well coated. Reserve the rest for serving.

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