Breakfast for Dinner
Dijon Chicken and Mushrooms
Quinoa and Brown Rice and Roasted Broccoli Spears
Ingredients
- 3 boneless, skinless chicken breasts (about 1½ lb), halved lengthwise
- ¾ tsp salt, divided
- ½ tsp pepper, divided
- 3 Tbsp olive oil
- 1 (16-oz) pkg sliced mushrooms
- 2 cloves garlic, minced
- ¼ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 Tbsp Dijon mustard
Instructions
- Sprinkle chicken with ½ tsp salt and ¼ tsp pepper. Cook chicken in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until browned; remove from heat.
- Add mushrooms to drippings in skillet; sauté 6 minutes or until browned and tender. Stir in garlic, and cook 1 minute.
- Whisk together broth, cream, mustard, and ¼ tsp each salt and pepper. Return chicken to skillet; add broth mixture. Cook 5 minutes or until chicken is done and sauce is thickened.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable quinoa and brown rice with garlic
- 2 lb broccoli, cut into spears
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Cook quinoa according to package directions.
- Toss together broccoli, oil, salt, and pepper on a lightly greased rimmed baking sheet. Bake 15 to 20 minutes or until broccoli is browned and tender.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
