Maple Dijon Chicken with Mushroom & Quinoa Risotto

[Sincerely-Food-Chef]

Ingredients

• 1 (5 oz) pkg baby spinach
• 16 fl oz chicken or vegetable broth
• 2 lb chicken thighs, boneless skinless
• 6 cloves garlic
• 1 oz Parmesan cheese
• 1 cup quinoa
• 1 lb white mushrooms
• black pepper
• Dijon mustard
• extra virgin olive oil
• pure maple syrup
• rice vinegar
• rosemary, dried
• salt

Instructions

1. Preheat oven to 450°F.
2. 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.
   • 1 cup quinoa
   • 12 fl oz (1 ½ cups) chicken or vegetable broth
   • ½ cup water
3. Place chicken thighs in a baking dish.
   • 2 lbs chicken thighs, boneless skinless
4. 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.
   • 6 cloves garlic
   • 4 tbsp pure maple syrup
   • 4 tbsp Dijon mustard
   • 1 tbsp rice vinegar
   • 1 tsp rosemary
   • ½ tsp salt
   • ¼ tsp black pepper
5. Place in the oven and roast until chicken is cooked through, 15-20 minutes. Scoop sauce over chicken halfway though.
6. Wash, dry, and thinly slice mushrooms.
   • 1 lb white mushrooms
7. Heat a skillet over medium heat.
8. 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.
   • about 2 tbsp extra virgin olive oil
   • ½ tsp rosemary
   • ¼ tsp salt
   • ⅛ tsp black pepper
9. Grate ¼ cup of Parmesan.
   • 1 oz Parmesan cheese
10. Add broth to mushrooms and cook until liquid thickens, 2-3 minutes. Add spinach and stir until wilted. Then stir in quinoa and Parmesan.
    • 4 fl oz (½ cup) chicken or vegetable broth
    • 1 (5 oz) pkg baby spinach
11. To serve, place risotto on a plate and top with chicken. Enjoy!