In a large bowl or zip-top bag, combine the chicken thighs, olive oil, honey, Dijon mustard, garlic, thyme, oregano, salt, and pepper. Toss until the chicken is evenly coated. If time allows, marinate in the refrigerator for about 30 minutes (this adds flavor, but you can cook right away if needed).
6-8 chicken thighs, 1 teaspoon olive oil, ¼ cup honey, ¼ cup dijon mustard, 2-3 garlic cloves, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon salt, ¼ teaspoon black pepper
Rinse the quinoa in a fine-mesh strainer under cool running water for about 30 seconds. Transfer to a saucepan and add the water or broth, olive oil, and salt (if using water). Cover and bring to a gentle simmer over low heat. Cook for about 20 minutes, or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
1.5 cups dried quinoa, 3 cups water or chicken broth. If using water, 1 teaspoon olive oil
Preheat the oven to 400°F. Add the carrots and broccoli to a large bowl and toss with olive oil, salt, pepper, garlic powder, and Italian seasoning. Spread evenly on a parchment-lined baking sheet and roast for about 20 minutes, or until tender with lightly charred edges. Sprinkle with grated Parmesan, if using, while hot.
4-6 medium to large sized carrots, 1 large head of broccoli, 1 tablespoon olive oil, 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, Parmesan cheese grated on top at the end
Arrange the chicken thighs in a single layer in the air fryer basket, shaking off excess sauce. Cook for 10 minutes at 400 degrees then flip the chicken and cook for another 6 to 8 minutes, or until the internal temperature reaches 165°F.
In a small bowl or jar, whisk (or shake) together the olive oil, Dijon mustard, honey, garlic, lemon juice, salt, and pepper until smooth and emulsified.
3 tablespoons olive oil, 2 tablespoons Dijon mustard, 3 tablespoons honey, 1 garlic clove, 2-3 tablespoons lemon juice, ¼ teaspoon salt, ⅛ teaspoon black pepper
Divide the quinoa among bowls and top with sliced honey mustard chicken and roasted vegetables. Drizzle with the vinaigrette and serve warm.
