Dijon Chicken & Quinoa Skillet 
with Baby Kale & Cranberries

A zesty maple Dijon sauce tops this protein-packed skillet meal that’s loaded with good-for-you kale and studded with cranberries for a pop of tart-sweetness.

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Prep Time
25 min
Cook Time
20 min
45 min


  • 5 tsp olive oil, divided
  • 1 lb boneless, skinless chicken breasts, cut into 2-inch pieces
  • 1/4 plus 1/8 tsp sea salt, divided
  • 1/2 tsp ground black pepper
  • 1 cup quinoa, rinsed
  • 5 oz baby kale (about 
5 packed cups)
  • 3 tbsp Dijon mustard
  • 2 tbsp pure maple syrup
  • 1 tbsp fresh lemon juice
  • 1/3 cup dried unsweetened cranberries


  1. In a large skillet or sauté pan on medium-high, heat 2 tsp oil. Add chicken, season with 1/4 tsp salt and pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in quinoa, 1 3/4 cups water and remaining 1/8 tsp salt. Increase heat to high, cover and bring to a boil. Reduce heat to medium and simmer, covered, stirring occasionally, for about 15 minutes.
  2. Add about half of kale and cover skillet to let it wilt slightly, about 1 minute. Add remaining half of kale and stir to combine. Cover and simmer until kale is tender and liquid is absorbed, 4 to 6 minutes. (Note: If all the liquid absorbs before kale finishes cooking, add more water as needed.) Remove from heat.
  3. In a small bowl, whisk together mustard, maple syrup, lemon juice and remaining 3 tsp oil. To skillet, add about half of mustard sauce and the cranberries and stir to combine. Divide among plates and drizzle evenly with remaining mustard sauce.

Nutrition Information

  • Serving Size 1 3/4 cups
  • Calories 392
  • Carbohydrate Content 39 g
  • Cholesterol Content 83 mg
  • Fat Content 11 g
  • Fiber Content 5.5 g
  • Protein Content 33 g
  • Saturated Fat Content 2 g
  • Sodium Content 380 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2.5 g