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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 quinoa pilaf dressed up like mac ‘n’ cheese. Folded into the quinoa is a tangle of wilted spinach as well as a hefty serving of nutty Gruyère cheese (because, balance). If you want to make this meal entirely gluten free, swap the Japanese-style panko breadcrumbs for gluten-free ones.


Read the full recipe after the video.

Recipe Summary

20 mins
20 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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