Pan-Seared Chicken with Cranberry & Pistachio Quinoa Salad

Directions

1. Rinse and cook the quinoa in broth, bringing it to a boil, then reduce heat to simmer for 15 minutes. When done, keep it covered off the heat for 5 minutes.
2. Roughly chop the pistachios and set them in a small bowl.
3. Remove the root end of the garlic, peel, and mince or press it; place in a small bowl.
4. Uncover the quinoa and fluff it with a fork.
5. Season the chicken cutlets with salt and pepper on all sides.
6. Toast the pistachios in a skillet over medium heat until fragrant, 3–5 minutes. Transfer them back to their bowl and wipe the pan clean.
7. Add a thin layer of olive oil to the skillet and swirl to coat the bottom.
8. Cook the chicken cutlets in the skillet until golden on the outside and cooked through in the center, about 2–4 minutes per side. Transfer to a plate and tent with foil to keep warm; cook in batches if needed.
9. In the same skillet, add a little more olive oil, then the garlic, spinach, cooked quinoa, cranberries, and toasted pistachios. Season with salt and pepper and cook 1–2 minutes, just until the spinach wilts.
10. Divide the quinoa salad between plates and top with the chicken. Serve.