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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 650 calories
  • 45 min
  • 4 servings

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!

Nutrition per Serving

Calories
650
Fat
23g
Net Carbs
45g
Protein
61g

Cookware

  • baking dish
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • small saucepan
  • stainless steel skillet
  • stirring spoon