Mustard Crusted Chicken Over Quinoa & Roasted Pumpkin Salad

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Farmgirl Gourmet
Nutrition per serving    (USDA % daily values)
CAL
4017
FAT
1030%
CHOL
56%
SOD
73%

Comments

?This was very flavorful and I really enjoyed it! The only issue I had was that I used butternut squash instead of pumpkin and the bottoms of the cubes burned. Next time I will stir them while they are baking and will not leave them in for the full 40 minutes listed on the recipe. I will definitely make this again though, as it was really tasty and healthy as well!??
609f0163878f   •  29 Jan   •  Report
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Ingredients for 2 servings

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

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 tablespoon balsamic vinegar

2 cups baby arugula

1/4 cup crumbled goat crotin or feta cheese

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