While stewed chicken is delish and comforting, your time in the kitchen may not allow for it. In this case, it is good to stock up on chicken or pork cutlets which is essentially a boneless breast or chop that’s been cut in half to reduce cooking time. If you need a 20-minute dinner option, this balanced and flavorful option is certainly a winner. Pairing the jazzed up chicken with a whole grain like millet or a seed like quinoa, and a vegetable of choice keeps it simple and balanced.

I’ve mentioned quinoa before in posts and while it can be hit or miss on the like-o-meter, the key is to add flavor. I like to cook it with stock or wine with herbs and a touch or butter. Of course you can add a little cheese, herbs and spinach or broccoli for an alternative to broccoli and cheese rice or a variation of rice pilaf. For this dish I added white wine, water and seasoning and finished with a dab of butter.

I also kept the veggie simple by microwaving some frozen spinach with a little seasoning and butter. This dish is great with and without the addition of quinoa. If you skip the grain or seed, I would double up on the cutlets.

Check out the recipe below.

Ingredients:
Chicken:
1-1 1/2 lbs chicken cutlets (4-5 cutlets)
1 tbsp. olive oil
1 cup sliced onion (small onion)
1 cup sliced mushroom (white or crimini)
1/2 cup sliced bell pepper
1/2 tbsp. onion powder
2 tsp. sea salt
2 tsp. coarse black pepper
1/4 cup water
1/4 cup of white wine

Quinoa:
1/2 cup dry quinoa
1/2 cup water
1/4 cup of white wine
1 tbsp. chopped basil (optional)
1/2 tbsp. butter
1 tsp. sea salt
1 tsp. onion powder

Spinach:
1 cup of spinach
1 tsp. onion powder
Salt and pepper to taste
1 tsp. butter

Directions:
1. Rinse quinoa with water and strain. Add to a small pot with liquid and other ingredients and mix with a fork. Place over medium heat.
2. Bring quinoa to a boil and once boiling, reduce heat to low, top it and let cook for 18-20 minutes. While waiting for the quinoa to boil, peel and slice a small onion in half. Slice each half into thin strips for even-sized pieces.
3. Rinse bell pepper, cut in half and remove seeds, then slice thinly. Wipe mushrooms with a damp paper towel before slicing thinly. (Do not rinse as this can make the mushrooms tough).
4. Place a large pan with oil over medium heat to heat oil. Rinse chicken cutlets, then season with a pinch of each seasoning. Place seasoned side down, in hot pan and sear for 1 to 1 1/2 minutes. Season other side and then flip to cook for the same time on the other side.
5. Remove chicken to a plate and add vegetables and remaining seasoning. Let cook for 1 minute before adding liquids to deglaze the pan. Let cook for 3 minutes before adding chicken on top the veggies and reducing heat to medium low. Remove from heat after 3-5 minutes to prevent over cooking the chicken.
6. Add spinach and ingredients to bowl and place in the microwave on high for 2-3 minutes.
7. Add butter to quinoa and mix well to melt. Add some of the sautéed onions, peppers and mushrooms with quinoa, mix with fork and add to a plate. Top with chicken and more sautéed vegetables and add a serving of spinach to the plate.
8. Enjoy! (A glass of wine is a great addition.😊)