Chicken with Mustard Greens, Quinoa, and Oranges


1 tablespoon mustard seeds
2 cups orange segments, drained, with juices reserved
2 cups water
1/4 cup quinoa, rinsed
olive oil cooking spray
4 (4-ounce each) boneless, skinless chicken cutlets
freshly ground black pepper
8 cups mustard greens, chopped
2 teaspoons Dijon mustard
1 tablespoon gluten-free, reduced-sodium soy sauce


  1. Place the mustard seeds and reserved orange juice in a small dish and set aside.
  2. Bring the water to a boil in a saucepan. Add the quinoa and simmer until cooked, about 12 minutes. Set aside.
  3. Lightly coat a large nonstick skillet with cooking spray and place over medium-high heat. Season the chicken and add to the skillet. Cook until browned, about 2 minutes per side. Transfer the chicken to a plate.
  4. Add the mustard greens to the skillet and cook until wilted, 3 to 4 minutes.
  5. Add the orange segments and quinoa and cook until warmed through. Season with salt.
  6. Spoon the greens onto four plates.
  7. Add the orange-mustard seed mix, Dijon mustard, and soy sauce to the skillet and bring to a simmer. Add the chicken and warm through. Serve the glazed chicken over the greens.

Makes 4 servings.

Source: The Negative Calorie Diet

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