Step 1

Pour the honey mustard glaze over the chicken and turn to coat both sides.- Honey mustard glaze from step 2

Step 2

Rinse the chicken breasts and pat dry with paper towels. Place the chicken in a baking dish or resealable bag.- 4 pounds chicken breast

Step 3

In a small bowl, whisk together the honey, Dijon mustard, garlic powder, dried thyme, salt, and black pepper until well combined.- 1/4 cup honey- 2 tablespoons Dijon mustard- 1 teaspoon garlic powder- 1/2 teaspoon dried thyme- 1/2 teaspoon salt- 1/4 teaspoon black pepper

Step 4

Preheat the oven to 400°F. Bake the chicken for 25-30 minutes, or until the chicken is cooked through and the juices run clear.

Step 5

Trim the woody ends off the asparagus. Toss the asparagus with 2 tablespoons of olive oil, salt, and pepper.- 1 pound asparagus- 2 tablespoons olive oil- Salt and pepper to taste

Step 6

Grill the asparagus for 5-7 minutes, turning occasionally, until tender-crisp.

Step 7

Rinse the quinoa. In a saucepan, combine the quinoa, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the quinoa is tender.- 1 cup quinoa- 2 cups water- Salt to taste

Step 8

Serve the honey mustard glazed chicken with the grilled asparagus and quinoa pilaf.