One-Pot Chicken and Quinoa in Mustard Sauce

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

4-5 Tbsp. unsalted butter, divided

8 oz. white mushrooms, thinly sliced

1 lb. boneless, skinless, chicken thighs, cut into 1 1/2-inch chunks

1 cup dry quinoa

1 3/4 cup water

1 dried bay leaf

6 oz. fresh baby spinach leaves

Fresh chopped parsley and red pepper flakes, for serving, optional

3 Tbsp. Dijon mustard

2 Tbsp. pure maple syrup

1 Tbsp. fresh lemon juice

Directions

In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat. When butter shimmers, add the mushrooms, and cook undisturbed for 5 minutes. Season with salt to taste, stir, and continue cooking until the mushrooms are tender and browned, stirring occasionally, about 4-5 minutes. Remove to a plate with a slotted spoon.

Increase the heat to medium-high and add remaining butter. When butter shimmers, add chicken, season with salt and pepper to taste, and cook until lightly browned, stirring occasionally, about 7-10 minutes.

Stir in quinoa, water, bay leaf, and salt and pepper, to taste. Bring to a boil. Reduce heat to low and simmer, partially covered, about 15-17 minutes. You want quinoa to be completely tender and most of the liquid absorbed.

While the quinoa is cooking, prepare the mustard sauce by whisking together the Dijon mustard, maple syrup and lemon juice. Set aside.

When quinoa is tender, discard the bay leaf and add the spinach. Cover the pan and let the spinach cook for about 1-2 minutes or until wilted. Then using a pair of tongs, toss the spinach with the quinoa and chicken.

Stir in mushrooms and mustard sauce. Serve garnished with parsley and red pepper flakes, if desired.

Nutrition

• Calories: 469
• Total Fat: 20.8 g
• Saturated Fat: 8.9 g
• Trans Fat: 0 g
• Cholesterol: 137.1 mg
• Sodium: 153.9 mg
• Total Carbohydrate: 39.4 g
• Dietary Fiber: 5.2 g
• Total Sugars: 7.8 g
• Protein: 32.6 g