This Hearty Dish Is Packed With Nutrition, Flavour & Will Keep You Satisfied
Have you ever tried a honey-Dijon dressing on a warm chicken salad? It is so good! This recipe is like a pimped up clean, super food version!
In this delicious meal, the Dijon is balanced with maple syrup and lemon juice to form the dressing and the chicken is cooked with quinoa and kale and served with dried cranberries giving it a power injection of nutrients and flavour.
Loads of quality protein and fiber so this dish will keep you satisfied. If you can’t come by baby kale, then use regular kale but just use the soft leafy part (ie cut out the centre vein of the leaf).
Dijon Chicken & Quinoa Skillet with Baby Kale & Cranberries
- 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
- 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.
Source: Clean Eating Mag