Coming home last week, I needed something simple and fresh for dinner. I opted for chicken breast because they are so easy to freeze and they looked good at the grocery store. I marinated the chicken for about an hour in a 2-part Dijon Mustard 1-part olive oil marinade with a pinch of salt and pepper. The marinade clung to the chicken breasts very nicely when I then grilled the chicken on the stove. The marinade also helped the chicken get nice and crispy.
While the chicken was cooking, I also cooked some quinoa. Once everything was finished, I spooned the quinoa onto a bed of baby spinach (LOVE) and set the chicken on top. Perfecto!