3/4 c. cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each)
1/4 c. dijon mustard
1 Tbsp. chopped fresh thyme, plus more for serving
pepper
olive oil cooking spray
Position rack in the center of the oven; preheat to 300 F. Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 25-30 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet.
Increase the oven to 425 F. In a large bowl, combine the chicken, mustard, and thyme; season with pepper. Mix with a rubber spatula to coat. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.
Spritz the chicken with cooking spray; bake until just cooked through, 15-20 minutes. Sprinkle with thyme.
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