Servings : servings
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Equipment
Ingredients
Instructions
- Whisk together 3 tbsp dijon mustard, 3 tbsp grainy mustard, 2 tbsp honey, 1-2 crushed garlic cloves, 1 tsp smoked paprika, and ¾ tsp salt. Set half the sauce aside as a dipping sauce.
- Toss 1 lb boneless skinless chicken thighs in the remaining sauce until fully coated.
- Preheat the air fryer to 400°F. Place the chicken thighs in the basket in a single layer and cook for 15 to 20 minutes, flipping once halfway through, until cooked through and caramelized on the outside.
- While the chicken cooks, toss the 10 oz fresh green beans (cleaned and trimmed) with 1 tsp olive oil or olive oil spray, 3-6 cloves crushed garlic cloves, and ½ tsp salt.
- Remove the chicken and set aside to rest. Add the green beans to the basket and air fry at 400°F for 8 minutes, shaking halfway through, until tender.
- Plate the chicken with the green beans and quinoa if using. Serve with the reserved honey mustard sauce on the side.
Nutrition
Notes
No air fryer? Totally fine. Bake the chicken on a lined sheet pan at 425°F for 20 to 25 minutes, flipping once halfway through. Roast the green beans on a separate pan or alongside the chicken for the last 10 minutes.
Larger air fryer? Add the green beans to the basket for the final 8 minutes of the chicken's cook time instead of cooking sequentially.
Check green beans at 7 minutes if yours are on the thinner side.
The reserved dipping sauce keeps in the fridge for up to a week and doubles as a salad dressing or sandwich spread.
Store chicken and green beans in separate airtight containers in the fridge for up to 4 days.