Dijon Chicken and Quinoa Skillet With Baby Kale and Cranberries
We tore this recipe out of our Clean Eating Magazine and used it many times when the whole family was still eating meat. It's so nice to make a meal in one skillet and be DONE!
In a large skillet or sauté pan on medium-high, heat 2 tsp oil. Add chicken, season with 1/4 tsp salt and pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in quinoa, 1 3/4 cups water and remaining 1/8 tsp salt. Increase heat to high, cover and bring to a boil. Reduce heat to medium and simmer, covered, stirring occasionally, for about 15 minutes.
Add about half of kale and cover skillet to let it wilt slightly, about 1 minute. Add remaining half of kale and stir to combine. Cover and simmer until kale is tender and liquid is absorbed, 4 to 6 minutes. (Note: If all the liquid absorbs before kale finishes cooking, add more water as needed.) Remove from heat.
In a small bowl, whisk together mustard, maple syrup, lemon juice and remaining 3 tsp oil. To skillet, add about half of mustard sauce and the cranberries and stir to combine. Divide among plates and drizzle evenly with remaining mustard sauce.
5 tsp olive oil, divided
1 lb boneless, skinless chicken breasts, cut into 2-inch pieces
1/4 plus 1/8 tsp sea salt, divided
1/2 tsp ground black pepper
1 cup quinoa, rinsed
5 oz baby kale (about 5 packed cups)
3 tbsp Dijon mustard
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1/3 cup dried unsweetened cranberries