Ingredients 2 boneless skinless chicken breast halves
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup quinoa
2 cups frozen green beans
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon raw honey
½ tablespoon lemon juice
¼ cup dried unsweetened cranberries
Trim chicken breast of excess fat and sinew and cut into pieces about 4-5 cm big.
Add 2 tablespoons olive oil to the preheated large skillet. Add the chicken and season with salt and pepper. Cook the chicken on medium-high, stirring occasionally, for about 4 to 5 minutes.
Add quinoa and 1½ cups water to the skillet. Increase heat to high, cover and bring to a boil. Reduce heat to medium and simmer, covered, for about 15 minutes.
Add frozen beans to the skillet and stir to combine. Cover and simmer for about 5 to 7 minutes. You might need to add extra water, before the beans finish cooking.
In a medium bowl, whisk together mayonnaise, mustard, honey and lemon juice. Add the mustard sauce to the skillet. Add the cranberries and stir to combine.