Mustard Crusted Chicken over...Mustard Crusted Chicken over Quinoa & Roasted Pumpkin Salad

Name: Mustard Crusted Chicken over Quinoa & Roasted Pumpkin Salad
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 2 Persons
Ingredients: 2 cups baby arugula; 1 tablespoon balsamic vinegar; 1 tablespoon chili powder; 1/4 cup crumbled goat crotin or feta cheese; 1 teaspoon fresh thyme leaves; 3 large garlic cloves, minced; 1-2 tablespoons grapeseed oil, such as Pompeian Grapeseed Oil; 2 tablespoons plus 1/2 cup grapeseed oil (or olive oil); 2 tablespoons Bourbon Molasses Mustard (or other grainy mustard); 1/2 of a 2.5 lb pumpkin, skinned, seeded & diced (or butternut squash); 1 cup dry quinoa; pinch of crushed red pepper flakes

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Cuisine

International

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Servings

2 Persons

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Prep Time

18 Minutes

🍳

Cook Time

45 Minutes

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Difficulty

Medium Level

Mustard Crusted Chicken over Quinoa & Roasted Pumpkin Salad is a gluten free recipe with 2 servings. One portion of this dish contains about 43g of protein, 35g of fat, and a total of 802 calories. For $3.7 per serving, this recipe covers 51% of your daily requirements of vitamins and minerals. It is brought to you by Farm Girl Gourmet. 54 people were glad they tried this recipe. If you have baby arugula, salt and pepper, grapeseed oil, and a few other ingredients on hand, you can make it. A couple people really liked this main course. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 98%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Super Easy Sheet-Pan Shrimp Boil that You'll Make Over and Over Again, Almond-crusted Chicken Salad with Honey Mustard Dressing, and Beef and Tomato Curry Over Quinoa.

DeliciousTastyWell Prepared

Ingredients

•2 cups baby arugula

•1 tablespoon balsamic vinegar

•1 tablespoon chili powder

•1/4 cup crumbled goat crotin or feta cheese

•1 teaspoon fresh thyme leaves

•3 large garlic cloves, minced

•1-2 tablespoons grapeseed oil, such as Pompeian Grapeseed Oil

•2 tablespoons plus 1/2 cup grapeseed oil (or olive oil)

•2 tablespoons Bourbon Molasses Mustard (or other grainy mustard)

•1/2 of a 2.5 lb pumpkin, skinned, seeded & diced (or butternut squash)

•1 cup dry quinoa

•pinch of crushed red pepper flakes

Cooking Instructions

01
Preheat oven to 425 degrees F. Spray a small baking sheet with cooking spray.
02
Place chicken breasts on the sheet and sprinkle lightly with salt and pepper. In a small bowl mix together the mustard, garlic, 2 tablespoons grapeseed oil, salt and thyme. Stir well to combine.
03
Spread about 2 teaspoons of the mixture on each of the chicken breasts reserving about 1 tablespoon of the mixture for the salad.
04
Place chicken breasts in the oven and bake for 20-25 minutes, or until done.
05
Remove and allow to cool slightly.Meanwhile add the pumpkin to a large rimmed baking sheet and sprinkle with the chili powder, crushed red pepper flakes, grapeseed oil and salt and pepper to taste.
06
Bake at 425 for 40 minutes, or until fork tender.
07
Remove and allow to cool slightly.In a medium saucepan, bring the water to a boil.
08
Add the quinoa and 1/2 teaspoon of salt and bring back to a boil. Turn to medium low and cook for 15 minutes, or until all of the water is absorbed.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023