Honey Garlic Chicken

Fri, 9 January 2026

Ingredients

• 4 boneless, skinless chicken breasts (or thighs)

• Salt & black pepper, to taste

• 1 tbsp olive oil

• 3 cloves garlic, minced

• ¼ cup honey

• 3 tbsp soy sauce (or tamari)

• 1 tbsp apple cider vinegar

• 1 tsp Dijon mustard

• ½ tsp chili flakes (optional)

1. Season chicken with salt and pepper.

2. Heat olive oil in a large skillet over medium heat. Cook chicken for 5–6 minutes per side until golden and almost cooked through. Remove and set aside.

3. Reduce heat slightly. Add garlic and cook for 30 seconds until fragrant.

4. Stir in honey, soy sauce, vinegar, Dijon mustard, and chili flakes.

5. Return chicken to the pan and simmer for 3–5 minutes, spooning sauce over the chicken until sticky and glossy.

Roasted Squash, Chickpeas & Quinoa Salad

Ingredients

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 2½ cups butternut squash, peeled & cubed

• 1 can (400g / 14 oz) chickpeas, drained & rinsed

• 1½ tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt & pepper, to taste

• ¼ cup dried cranberries (optional)

• ¼ cup toasted almonds or walnuts, chopped

• 2 tbsp fresh parsley or arugula, chopped

Method

1. Cook quinoa: Bring quinoa and liquid to a boil. Reduce to low, cover, and simmer for 15 minutes. Fluff and allow to cool slightly.

2. Roast squash & chickpeas: Preheat oven to 220°C
   Toss squash and chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
   Spread on a baking tray and roast for 25–30 minutes, stirring halfway, until golden and crisp.

3. In a large bowl, combine quinoa, roasted squash and chickpeas, cranberries, nuts, and herbs.

---

Honey Mustard Dressing

Ingredients

• 2 tbsp Dijon mustard

• 1½ tbsp honey

• 2 tbsp olive oil

• 1 tbsp apple cider vinegar

• Salt & pepper, to taste

Method
Whisk all ingredients until smooth and emulsified.