4-Step Chicken Marinara with Quinoa and Spinach Salad
Full Dinner in about 22 minutes!
4-Step Chicken Marinara
1 ¼ pound boneless skinless chicken breast, cut into thin cutlets
¼ cup flour or rice flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil, divided
2 shallots, finely sliced
½ pound sliced mushrooms
½ cup beef broth
¼ cup marsala wine
1 cup marinara sauce
½ cup shredded mozzarella cheese
salt and pepper
Quick Microwave Quinoa
1 ¼ cups quinoa
1 ¼ cups broth or water
1 teaspoon olive oil
salt and pepper
Spinach Salad with Dijon Dressing
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
4 cups baby spinach
salt and pepper
4-Step Chicken Marinara
1 ¼ pound boneless skinless chicken breast, cut into thin cutlets
¼ cup flour or rice flour
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1 tablespoon olive oil, divided
2 shallots, finely sliced
½ pound sliced mushrooms
½ cup beef broth
¼ cup marsala wine
1 cup marinara sauce
½ cup shredded mozzarella cheese
salt and pepper
Quick Microwave Quinoa
1 ¼ cups quinoa
1 ¼ cups broth or water
1 teaspoon olive oil
salt and pepper
Spinach Salad with Dijon Dressing
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
3 tablespoons olive oil
4 cups baby spinach
salt and pepper
Instructions:
4-Step Chicken Marinara
Season the chicken with salt and pepper, and dredge in the flour, granulated garlic and Italian seasoning mixed together on a plate. Heat half the oil in a large skillet and brown the chicken until golden. Remove the chicken to a plate. Sauté the shallot and mushrooms until tender, about five minutes, adding the rest of the oil if needed. Deglaze the pan with the broth and wine, and stir up any cooked bits on bottom of pan. Allow to bubble, and then add the marinara sauce and the chicken. Let cook for five minutes. Top with cheese and allow to melt and serve.
Quick Microwave Quinoa
Pour all the ingredients into a glass microwave safe dish with a lid. Cover, and microwave for 12 minutes. Let sit undisturbed for a minute before fluffing with a fork and serving.
Spinach Salad with Dijon Dressing
In a large salad bowl, place the mustard and vinegar in the bottom, and whisk together. Add salt and pepper. Slowly drizzle in the olive oil, whisking constantly until dressing is a creamy emulsion. If it’s too thick, add a tablespoon of vinegar or water. Add the baby spinach on top of the dressing. Toss just before serving.