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Maple Dijon Chicken with Mushroom & Quinoa Risotto.

  • 1 (5 oz) pkg
    baby spinach
  • 16 fl oz
    chicken or vegetable broth
  • 2 lb
    chicken thighs, boneless skinless
  • 6 cloves
    garlic
  • 1 oz
    Parmesan cheese
  • 1 cup
    quinoa
  • 1 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.
    1 cup quinoa
    12 fl oz (1 ½ cups) chicken or vegetable broth
    ½ cup water
  • 3
    Place chicken thighs in a baking dish.
    2 lbs chicken thighs, boneless skinless
  • 4
    Peel and mince garlic. In a medium 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.
    6 cloves garlic
    4 tbsp pure maple syrup
    4 tbsp Dijon mustard
    1 tbsp rice vinegar
    1 tsp rosemary
    ½ tsp salt
    ¼ 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.
    1 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 2 tbsp extra virgin olive oil
    ½ tsp rosemary
    ¼ tsp salt
    ⅛ tsp black pepper
  • 9
    Grate ¼ cup of Parmesan.
    1 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.
    4 fl oz (½ cup) chicken or vegetable broth
    1 (5 oz) pkg baby spinach
  • 11
    To serve, place risotto on a plate and top with chicken. Enjoy!