Maple Dijon Chicken with Mushroom & Quinoa Risotto.

  • ½ (5 oz) pkg
    baby spinach
  • 8 fl oz
    chicken or vegetable broth
  • 1 lb
    chicken thighs, boneless skinless
  • 3 cloves
    garlic
  • ½ oz
    Parmesan cheese
  • ½ cup
    quinoa
  • ½ lb
    white mushrooms
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    pure maple syrup
  •  
    rice vinegar
  •  
    rosemary
  •  
    salt
  • 1
    Preheat oven to 450°F.
  • 2
    In a small saucepan, combine quinoa, broth, and water; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    ½ cup quinoa
    6 fl oz (¾ cup) chicken or vegetable broth
    ¼ cup water
  • 3
    Place chicken thighs in a baking dish.
    1 lb chicken thighs, boneless skinless
  • 4
    Peel and mince garlic. In a small bowl, mix together ½ of the garlic (save the rest for the mushrooms), maple syrup, Dijon, vinegar, rosemary, salt, and pepper. Pour over top chicken and turn to coat.
    3 cloves garlic
    2 tbsp pure maple syrup
    2 tbsp Dijon mustard
    ½ tbsp rice vinegar
    ½ tsp rosemary
    ¼ tsp salt
    ⅛ tsp black pepper
  • 5
    Place in the oven and roast until chicken is cooked through, 15-20 minutes. Scoop sauce over chicken halfway though.
  • 6
    Wash, dry, and thinly slice mushrooms.
    ½ lb white mushrooms
  • 7
    Heat a skillet over medium heat.
  • 8
    Coat bottom of skillet with oil. Add garlic and cook until fragrant, 15-30 seconds. Add mushrooms and season with rosemary, salt, and pepper. Stirring occasionally, cook until tender, 3-5 minutes.
    about 1 tbsp extra virgin olive oil
    ¼ tsp rosemary
    ⅛ tsp salt
    1 pinch black pepper
  • 9
    Grate ⅛ cup of Parmesan.
    ½ oz Parmesan cheese
  • 10
    Add broth to mushrooms and cook until liquid thickens, 2-3 minutes. Add spinach and stir until wilted. Then stir in quinoa and Parmesan.
    2 fl oz (¼ cup) chicken or vegetable broth
    ½ (5 oz) pkg baby spinach
  • 11
    To serve, place risotto on a plate and top with chicken. Enjoy!