Easy Rosemary Honey Mustard Chicken w/ Spinach Quinoa and Roasted Veggies
Are you in a hurry but also want to be healthy and are sick of eating out? Well here’s a solution for you! I make these easy weeknight meal recipes for you and your family so you can enjoy bursting flavors in your mouth, but don’t have to pay the high price. I try and add a lot veggies to all of my dishes to make the meal have more nutritional value. These flavors surprisingly mix very well in your pallet just enough saltiness and sweetness. I hope you enjoy this recipe and remake if yourself! I would love to see it if you tagged me in them or used #beautyfoodymom!
Rosemary Honey Mustard Chicken
- sliced onions
- honey mustard (all natural optional)
- LIDL all natural and organic chicken tenderloins (1.5lbs)
Preheat oven to 450 degrees. Place half sliced onions on the bottom of the baking pan.
Season the chicken tenders with salt and pepper on both sides.
Place the chicken in the baking pan, then add honey mustard to the top to cover all of the chicken.
One done use fingers to sprinkle the rosemary and thyme season on top of the chicken.
finally add the other half of the sliced onions on top and place in the oven for 35 minutes.
Roasted veggies is super easy slice up your favorite vegetables and just place them into a baking sheet flat or a little elevated. Pour a good amount of Extra Olive Oil on top and salt and pepper and put it in the oven on the top rack with the chicken but cook time is about 15-20 mins depending on the vegetable. Butternut squash is a little thicker so longer cook time.
I used Trader Joes’s wild red quinoa (serving 4-5 people) and a bag of spinach. I used a Chicken and Garlic Lemon seasoning powder as well to add some flavor and salt and pepper. Make sure to cook the quinoa first then once it’s done add the spinach and mix with the seasoning. Voila you have a finished healthy meal!