Name: Caramelized Maple-Mustard Chicken with Crispy Quinoa & Roasted Grapes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs total); 2 tbsp olive oil, divided; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp pure maple syrup; 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar; 1/2 tsp smoked paprika; 1 cup uncooked quinoa, rinsed; 2 cups water or low-sodium chicken broth; 1 cup red seedless grapes, halved; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1/4 cup grated Parmesan cheese (optional); Zest of 1 lemon; Cooking spray

Caramelized Maple-Mustard Chicken with Crispy Quinoa & Roasted Grapes

CookwithNewsletter

This recipe reinvents the high-protein chicken dinner with the spirit of your favorite bakery treat. Chicken breasts are glazed with a maple-mustard mixture that caramelizes to glossy, dessert-worthy edges while juicy grapes roast alongside, bursting with sweetness. Crispy quinoa adds a nutty, toasty crunch reminiscent of the best baked granola or a brûléed crust, and the addition of lemon zest and Parmesan brings savory depth and brightness. Each bite is a playful collision of flavors and textures—sweet, tangy, salty, and crisp—that delivers serious protein and major dinner excitement, all without a hint of deprivation. Perfect for powering you through tomorrow, but decadent enough to be a midweek celebration.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper and lightly coat with cooking spray.
Toss grape halves with 1 tsp olive oil and thyme on one side of the baking sheet. Set aside.
Pat chicken breasts dry. In a small bowl, mix together 1 tbsp olive oil, maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper. Brush chicken breasts generously with the mixture on all sides. Place on the other side of the baking sheet.
Roast for 18-22 minutes, flipping chicken once halfway through, until chicken is golden and cooked through (internal temperature: 165°F/74°C) and grapes are caramelized and bursting.
Meanwhile, bring water or broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork. Stir in lemon zest and Parmesan, if using.
Heat a large nonstick skillet over medium-high until just smoking. Add cooked quinoa in an even layer. Let it sit undisturbed for 2-3 minutes to develop crisp, golden edges, then toss and repeat once or twice for more crispy texture. Remove from heat.
To serve, mound crispy quinoa onto plates, top with a chicken breast, and scatter roasted grapes over everything. Spoon any pan juices over the chicken. Garnish with extra thyme and a squeeze of lemon, if desired.