- 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 teaspoon ground black pepper
- 1 cup quinoa, rinsed
- 5 oz baby kale (about 5 packed cups)
- 3 tablespoon Dijon mustard
- 2 tablespoon pure maple syrup
- 1 tablespoon fresh lemon juice
- 1/3 cup dried unsweetened cranberries
Makes 4 servings
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 cup 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.
Nutrition information (per serving 1 3/4 cup)
- Calories: 392
- Carbohydrates: 39 g
- Protein: 33 g
- Fat: 11g
- Fibre: 5.5g
Sport Benefits: A quick and easy post-game or practice meal for the whole family. Pair with a glass of milk or add a greek yogurt for dessert and you’ve got a balanced recovery meal!