Juicy chicken thighs with a sweet, sticky sauce of honey and tamari with crushed cardamom seeds, great for improving digestion, served with quinoa and roasted green beans.

Serves: 2 | Cook Time: 25 mins | Calories: 587 | Type: Gluten-Free


  • 2 x 150g free-range chicken thighs
  • 80g quinoa
  • 1 tbsp honey
  • 2 tbsp tamari (soya)
  • 2 garlic cloves
  • 8 cardamom pods
  • 1 red pepper
  • 120g green beans
  • 20g flaked almonds (nuts)

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6 and boil a kettle.
  2. Finely chop or crush the garlic. Remove the cardamom seeds from the pods, lightly bruise the seeds with a rolling pin (or use a pestle and mortar) and discard the green shells. Chop the red pepper into bite-sized pieces and trim the green beans. Slice each chicken thigh in half.
  3. To make the cardamom and honey sauce; in a bowl, mix together the honey, tamari, garlic and cardamom seeds with 1 tbsp olive oil and season with black pepper. Place the chicken in the bowl and stir to coat.
  4. Place the chicken and sauce in an oven-proof dish with the red pepper and green beans and drizzle over 1 tsp oil. Place in the oven for 20 mins, until the chicken is golden brown and cooked through.
  5. Rinse the quinoa and place in a pan with 300ml boiling water and a pinch of sea salt. Simmer for 15 mins then drain.
  6. When the chicken is cooked, remove from the oven. Mix the red peppers and juices from the pan with the quinoa.
  7. To serve, spoon the red pepper quinoa onto a warm plate. Then layer over the green beans followed by the chicken thighs, and sprinkle over the flaked almonds.