Salt-and-Pepper Chicken With Cheesy Spinach Quinoa


Comfort food made healthy(ish) is the name of the game for this simple chicken recipe that's perfect for a weeknight dinner. You have a tangy crispy chicken cutlet—perfectly balanced thanks to a dredge in Dijon mustard before a classic breadcrumb coating—and a spinach quinoa pilaf dressed up like mac 'n' cheese.

Hands On Time:
20 mins
Total Time:
20 mins
4 servings


  • 1 ½ cups unsalted chicken broth

  • 1 ¼ cups quinoa

  • 1 teaspoon kosher salt, divided

  • 3 cups baby spinach (about 3 oz.), coarsely chopped

  • 4 chicken breast cutlets (about 1 lb.)

  • ¾ teaspoon black pepper, divided

  • 1 tablespoon canola oil

  • 3 ounces Gruyère cheese, shredded (about ¾ cup)


  1. Stir together broth, quinoa, and ½ teaspoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to low; cover and simmer for 12 minutes. Remove from heat; stir in spinach and cover until wilted, about 3 minutes.

  2. While quinoa cooks, season chicken with ½ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high. Add chicken and cook, flipping once, until golden brown and cooked through, about 4 minutes per side.

  3. Stir cheese and remaining ¼ teaspoon pepper into hot cooked quinoa. Serve with chicken.

    Victor Protasio
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