Mustard Crusted Chicken over Quinoa & Roasted Butternut Squash Salad

Mustard Crusted Chicken over Quinoa & Roasted Butternut Squash Salad

Calories: 550 | Total Fat: 22g | Cholesterol: 42g

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 teaspoon fresh thyme leaves
salt and pepper (to taste)

Salad
1-2 cups Butternut Squash, peeled
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 cheese or feta cheese

• prep time
  20 Min
• total time
  1 hour
• servings
  2 (large servings)

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 (depending on size of chicken).  Remove and allow to cool slightly.
5. Meanwhile add the squash 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 35 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 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 squash, arugula and goat cheese.  
7. Add 1/4 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.

Nutritional Facts: (2 large servings per recipe)
550 Calories
30 grams Protein
83 grams Carbohydrates
22 grams Total Fat (3 g Satur. Fat)
42 grams Cholesterol
6 gram Fiber
6 grams Sugar

Source: http://www.farmgirlgourmet.com  (Angela Ladner)