21 Day Fix: Dijon Grilled Chicken and Quinoa Salad
Cook time
Total time
Serves: 4
  • 4 boneless, skinless chicken breast
  • Garlic powder, to taste
  • Onion powder, to taste
  • Black pepper, to taste
  • 4 tablespoons Dijon mustard
  • 4 cups baby spinach
  • 2 cups cherry tomatoes, halved
  • 1 cup of cooked quinoa
  • ¼ cup goat cheese, crumbled
  1. Spray a grill pan with olive oil or coconut oil spray and heat over a medium heat.
  2. Season your chicken breast with garlic powder, onion powder and black pepper on both sides.
  3. Spread ½ tablespoon of Dijon mustard over each piece of chicken on top of the seasonings. Place the chicken, mustard side down, onto the grill or grill pan. Grill for 3-5 minutes until nice dark grill marks start to form.
  4. While the first side of the chicken is grilling, spread more Dijon mustard on the other side of the chicken.
  5. After 3-5 minutes, flip the chicken and continue to grill for an additional 3-5 minutes until the entire piece is cooked through and no longer pink in the middle.
  6. Divide the baby spinach, tomatoes, and goat cheese into bowls. Top each with ¼ cup of cooked quinoa and the grilled chicken.
I always serve my dressing on the side in case I don't want to use it all! And for this recipe I used an organic balsamic vinaigrette.
Recipe by emily j. goodman at https://emilyjgoodman.com/21-day-fix-dijon-grilled-chicken-and-quinoa-salad/