Name: Maple Dijon Chicken with Mushroom & Quinoa Risotto
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 708 ml chicken or vegetable broth; 1.362 kg chicken thighs, boneless skinless; 9 cloves garlic; 42 g Parmesan cheese; 1 ½ cups quinoa; 0.681 kg white mushrooms; black pepper; Dijon mustard; extra virgin olive oil; pure maple syrup; rice vinegar; rosemary, dried; salt

Maple Dijon Chicken with Mushroom & Quinoa RisottoMaple Dijon Chicken with Mushroom & Quinoa Risotto — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

708 ml chicken or vegetable broth

1.362 kg chicken thighs, boneless skinless

9 cloves garlic

42 g Parmesan cheese

1 ½ cups quinoa

0.681 kg white mushrooms

black pepper

Dijon mustard

extra virgin olive oil

pure maple syrup

rice vinegar

rosemary, dried

salt

Instructions

Preheat oven to 230°C (450°F).

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.

Place chicken thighs in a baking dish.

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.

Place in the oven and roast until chicken is cooked through, 15-20 minutes. Scoop sauce over chicken halfway though.

Wash, dry, and thinly slice mushrooms.

Heat a skillet over medium heat.

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.

Grate ⅓ cup of Parmesan.

Add broth to mushrooms and cook until liquid thickens, 2-3 minutes. Add spinach and stir until wilted. Then stir in quinoa and Parmesan.

To serve, place risotto on a plate and top with chicken. Enjoy!

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