Sunday Sustenance – Mustard Chicken & a Sick Pup

Happy weekend everyone! Today I’m sharing a recipe from Farm Girl Gourmet that won us both over. So much so, that B preferred the veg over the meat. Success!

MustardChicken1

Mustard Crusted Chicken over Quinoa and Roasted Pumpkin Salad

Ingredients

Chicken

2 chicken breasts, boneless skinless

2 tablespoons Bourbon Molasses Mustard (or other grainy mustard)

3 large garlic cloves, minced

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

1/2 teaspoon salt

1 teaspoon fresh thyme leaves

salt and pepper

 

Salad

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

1 tablespoon chili powder

pinch of crushed red pepper flakes

1-2 tablespoons grapeseed oil

salt and pepper to taste

2 cups water

1 cup dry quinoa

1/2 teaspoon salt

1 tablespoon balsamic vinegar

2 cups baby arugula

1/4 cup crumbled goat crotin or feta cheese

 

 

Instructions

  1. Preheat oven to 425 degrees F.
  2. Spray a small baking sheet with cooking spray.  Place chicken breasts on the sheet and sprinkle lightly with salt and pepper.
  3. In a small bowl mix together the mustard, garlic, 2 tablespoons grapeseed oil, salt and thyme.  Stir well to combine.  Spread about 2 teaspoons of the mixture on each of the chicken breasts reserving about 1 tablespoon of the mixture for the salad.
  4. Place chicken breasts in the oven and bake for 20-25 minutes, or until done.  Remove and allow to cool slightly.
  5. 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. Bake at 425 for 40 minutes, or until fork tender.  Remove and allow to cool slightly.
  6. In a medium saucepan, bring the water to a boil.  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.  Add to a large serving bowl and add the pumpkin, arugula, crotin and salt and pepper to taste.
  7. Add 1/2 cup of grapeseed oil and the 1 tablespoon of balsamic vinegar to the reserved mustard mixture and whisk to combine.  Add to the quinoa mixture and toss lightly to coat.  Slice the chicken breasts and top the salad.  Serve immediately.

*A few notes: I used olive oil instead of grapeseed, goat cheese and butternut squash instead of pumpkin.

Finished product! The salad made good lunch leftovers too.

Finished product! The salad made good lunch leftovers too.

Mox has been feeling a little under the weather today, which has mixed around some of our fun Sunday plans. Also, we were up late last night watching some very exciting basketball games! It made for a nice break from B’s studying too. Of course, a victory always helps…:)

Game food.

Game food.

Here’s hoping Moxley feels better soon. Instead of his usual spunky (read: naughty) self he’s been sleeping on the couch all day. It’s been so quiet I went shopping, did yoga, got some cleaning done. Is this what my life was like pre-puppy?! I can’t remember. But honestly, I wouldn’t want to.

This 72 pound beast finds it soothing to sit on his people's laps. Lucky us!

This 72 pound beast finds it soothing to sit on his people’s laps. Lucky us!

We love him.

Have a great week!

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