Prepare quinoa, drain then spread out on a parchment lined baking sheet. Bake at 300°F for 20-30 minutes until lightly toasted. Let cool, then break up any clumps using your fingers. Place into a shallow dish and toss with some salt and pepper.

In another shallow dish, mix mustard and thyme. Lightly coat chicken with mustard, then dip in quinoa. Turning and pressing in quinoa until completely coated.

Place on a parchment lined baking sheet, spray the top of the coated chicken lightly with some cooking spray (this will prevent the quinoa from drying out too much as it bakes), then bake at 425°F for 20 minutes or until thoroughly cooked.