My dinner for two recipes for the day

Menu:  Chicken Dijon on a bed of quinoa, with baby brussels sprouts vinaigrette.

Baked Chicken Dijon

2 chicken breast halves (with bone in and skin)
1 tablespoon regular mayonnaise (not light or fat free)
1 tablespoon good dijon mustard
1 tablespoon lemon juice
1/2 cup chicken broth
1/4 cup fine bread crumbs

place the chicken breasts, skin side up in a baking dish just large enough to hold them.  Combine the mayonnaise, mustard and lemon juice and coat the tops of the chicken.  Pour the chicken broth around the sides.  Sprinkle bread crumbs on top.

Bake, uncovered at 400 f for 30 minutes.

Quinoa

1/2 cup of quinoa, rinsed in cold water in a strainer and drained
1 cup of water
1/4 tsp salt

Bring the water to a boil, add the salt and quinoa.  Cover and turn the heat to very low.  Cook until all the water is absorbed, about 15 to 20 minutes.

Baby Brussels Sprouts Vinaigrette

10 ounce package of frozen baby or petite brussels sprouts, cooked according to package directions

1 tablespoon lemon juice
2 tablespoons mild vinegar, such as rice vinegar
1 teaspoon good dijon mustard
1 teaspoon honey
4 tablespoons olive oil

In the bottom of a large bowl, whisk the dressing ingredients together until slightly thick and not separated.  Put the warm, cooked brussels sprouts in the bowl and toss well.  Refrigerate until time to serve.

humm sounds delicious.  I love quinoa.  Tagging this one