Clean Eating: Dijon Chicken, Quinoa & Brown Rice Skillet 
with Baby Spinach

Monday, September 21, 2015



One of the biggest struggles I have had when trying to eat healthy (beside apple cinnamon pop tarts from Ted's and pumpkin munchkins) is how to mix basic ingredients like grilled chicken and spinach into something your tastebuds and your waistline will love.   So today I tried my hand at clean eating! Clean eating is a pretty simple concept about eating food in its realest form.  Focusing on foods that are un-or minimally processed, refined or handled. The idea is less gimmicks and more mindfulness around the pathway of food getting to your table.
I have heard so much about it from my Advocare coach Dawn, who lost over 20lbs getting creative in the kitchen through Clean Eating and using Advocare.  So when I decided to amp up my health with the 24 day challenge, I drew my inspiration from Dawn's great eating habits and by this recipe from Clean Eating Magazine.  If you want a flavorful way to spice up your chicken then try this- Dijon Chicken Chicken, Quinoa and Brown Rice Skillet with Baby Spinach.  I hope you like it!
INGREDIENTS:
  • 2 tsp olive oil, divided
  • 2 boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1/4 plus 1/8 tsp sea salt, divided
  • 1/2 tsp ground black pepper
  • 1 pack of Quinoa & Brown Rice with garlic (Seeds of Change from BJs)
  • 1 chopped onion
  • 1 handful of baby spinach  
  • 3 tbsp Dijon mustard
  • 1 tbsp  maple syrup
  • 2 tbsp fresh lemon juice
  • 1/3 cup dried unsweetened cranberries (optional)
INSTRUCTIONS:
  1. Grill chicken breast on grill for 20 minutes or in a large skillet or sauté 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. If you cook chicken breast whole, let cool and cut into 2 inch pieces.  
  2. Add chop onion and about a handful or more of spinach and cover skillet to let it wilt slightly, about 
1 minute. 
  3. Cook quinoa and brown rice pack in microwave for 2 minutes and then stir in pan with cooked chicken 1 3/4 cups water and remaining 1/8 tsp salt. 
  4. Add mustard, maple syrup, and lemon juice to skillet, and remove from heat. Increase heat to med, cover and simmer. 
  5. Reduce heat to medium and simmer, covered, stirring occasionally, 
for about 15 minutes.  Enjoy!

 photo Shawnasig_zps3e7ca88a.jpg


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