Pan-Seared Chicken with Cranberry & Pistachio Quinoa Salad
- Time
- 40 min
- Serves
- 4
- Style
- Classic
Ingredients
- 1 (5 oz) pkgbaby spinach
- 1 ½ lbchicken breasts, boneless skinless
- 16 fl ozchicken or vegetable broth
- ¼ cupdried cranberries
- 2 clovesgarlic
- ½ cuppistachios, unsalted
- 1 cupquinoa
- black pepper
- extra virgin olive oil
- salt
Cookware
- chef's knife
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- mixing bowls
- small saucepan
- stainless steel or cast iron skillet
- stirring spoon
- tongs
Per serving
- Calories
- 562
- Protein
- 51g
- Carbs
- 42g
- Fat
- 22g
- Fiber
- 6g
- Sodium
- 147mg
Method
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