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



  • 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)
  • 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.


  • Mix all the honey garlic sauce ingredients together in a small bowl. Set aside.
  • Chicken
    Clean the chicken thighs from any extra fat. Season both sides with salt, pepper, garlic powder, paprika, and Italian seasoning.
  • 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.

How to plate the dish

  • Layer the mushroom onion sauté on top of the cooked quinoa and garnish with diced green onions and a touch of salt.
  • 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.
  • ENJOY!

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