Mustard Crusted Chicken Over Quinoa & Roasted Pumpkin Salad

Name: Mustard Crusted Chicken Over Quinoa & Roasted Pumpkin Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 473 milliliters baby arugula; 1 Tbsp balsamic vinegar; 1 Tbsp chili powder; 59 milliliters crumbled goat crotin or feta cheese; 1 teaspoon fresh thyme leaves; 3 larges garlic cloves, minced; 1 Tbsp grapeseed oil; 2 Tbsps Bourbon Molasses Mustard (or other grainy mustard); 1 5 lb pumpkin, skinned, seeded & diced (or butternut squash); 237 milliliters dry quinoa; 1 pinch pinch of crushed red pepper flakes; 1 teaspoons salt; 2 servings salt and pepper; 2 chicken breasts, boneless skinless; 473 milliliters water

Need a gluten free main course? Mustard Crusted Chicken Over Quinoa & Roasted Pumpkin Salad could be an awesome recipe to try. This recipe covers 52% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 682 calories, 44g of protein, and 21g of fat each. From preparation to the plate, this recipe takes about 45 minutes. A mixture of feta cheese, garlic cloves, quinoa, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert.