Prepared With

Crescent Foods boneless skinless halal chicken thighs

Honey Garlic Chicken over Mushroom & Onion Quinoa


Chicken Preparation

  • 1 package of Crescent Foods Boneless Skinless Chicken Thighs (4 pieces)
  • 1 tsp paprika
  • 1 tbsp garlic powder
  • 1 tsp dried oregano or Italian seasoning
  • Salt & Pepper to taste
  • 2 tbsp olive oil

Honey Garlic Sauce Preparation

  • 1/4 cup honey
  • 4 garlic cloves minced
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar
  • Salt & Pepper to taste

Quinoa Preparation

  • 1 cup quinoa
  • 2 cups water
  • 8 oz package of sliced mushrooms
  • 2 large onions sliced
  • Salt & pepper to taste
  • 2 tbsp olive oil


  • Chopped Parsley & Green onions


  1. Rinse the quinoa very well. Add it into a small pot. To that, add 2 cups of water and a sprinkle of salt. Bring this to a boil. Once boiling, bring it to a simmer and let it continue cooking for about 15 minutes making sure to stir every once in a while till cooked. (No water should be left)
  2. In the meantime, Saute the sliced onions mushrooms in 1-2 tbsp of olive oil with salt and pepper till caramelized which takes 10-12 minutes. Set the onions aside once cooked and then add the mushrooms with another tbsp of olive oil and cook for 5 minutes till tender with salt and pepper. Mix with the onion.
  3. Mix all the honey garlic sauce ingredients together in a small bowl. Set aside.
  4. Clean the chicken thighs from any extra fat. Season both sides with salt, pepper, garlic powder, paprika, and Italian seasoning.
  5. Add 1-2 tbsp of olive oil to a nonstick skillet pan. Place on medium to high heat. Once hot, add the chicken thighs to the pan. You should hear a sizzle. Cook 4-5 minutes on each side till you get a golden sear. Then add the sauce in between and on top of the chicken. Cover with a lid. Let it cook for 2-3 minutes. Then baste the chicken with the sauce, meaning spoon the sauce over the chicken constantly for another 2 minutes. *Make sure chicken is cooked through before serving.
  6. Layer the mushroom onion sauté on top of the cooked quinoa and garnish with diced green onions and a touch of salt.
  7. Plate the chicken either on top or next to the quinoa with parsley as garnish. Drizzle some of more of the sauce on top of the quinoa and chicken.

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