Honey Mustard Chicken and Quinoa

Honey Mustard Chicken and Quinoa

This Instant Pot recipe is perfect for meal prepping! It can be divided into any size portion, can be eaten hot or cold, and tastes as good on Friday as it did on Monday!

Ingredients:

1 tbsp olive oil

2 medium-sized chicken breasts, diced

6 garlic cloves, minced

½ tsp salt

½ tsp pepper

3 c chicken broth

1 c honey mustard

2 c dry quinoa

1 head broccoli, chopped

1 red bell pepper, chopped

½ c fresh parsley, chopped

Directions:

1. Add all ingredients to the Instant Pot, except for broccoli, bell pepper, and parsley. Make sure to add the quinoa last on top of the chicken and broth.

2. Cook on high pressure for 3 minutes. Instant Pot will take 10-15 minutes to preheat and will cook on high pressure for 3 minutes. Do a quick release of the pressure and open the lid when it’s safe to do so.

3. Stir the quinoa well, then add broccoli, bell pepper, and parsley. Stir well to combine. Replace lid and let the mixture sit for 5 minutes.

4. Remove the lid and serve immediately or divide into 6 meal-prep bowls!

No Instant Pot? No Problem!

Modify the directions by baking the chicken in the oven while you make the quinoa on the stovetop using the ingredients listed above (olive oil, garlic, salt, pepper, chicken broth, honey mustard) and the directions on the box/bag of quinoa. Mix the chicken, quinoa, and veggies at the end for the same result!