Dijon Chicken Quinoa Skillet with Baby Kale & Cranberries

[D Kline]

Serves: 4
Hands-on Time: 25 minutes
Total Time: 45 minutes

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.