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Description
with baby kale and cranberries
Ingredients
US|METRIC
4 SERVINGS
- 5 tsp. olive oil
- 1 lb. boneless chicken breasts
- 1/4 tsp. sea salt
- 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
- 1/2 cup cranberries (unsweetened)
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Directions
- In a large skillet or saute 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. Sir in quinoa, 1/34 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
- 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
NutritionView More
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410Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories410Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol75mg25% |
Sodium300mg13% |
Potassium890mg25% |
Protein32g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber5g20% |
Sugars7g |
Vitamin A110% |
Vitamin C80% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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