With temperatures hitting record highs this summer, I am always happy to be able to cook a quick and healthy dinner that does require turning on the oven. This Chicken and Potatoes with Mustard Vinaigrette can be made on the stovetop in less than 30 minutes. It's served over a bed of fresh baby spinach, making it healthy and delicious. I'd say this dish fits the bill of quick and healthy, making it a perfect dinner!
I actually found this recipe in a magazine at least 10 years ago and gave it to my mom. She has made it regularly ever since, and everybody is happy when she has it on the menu. This salad became an instant family favorite! While the original recipe calls for rotisserie chicken, my mom bakes chicken breasts and shreds them. In this recipe, I poached the chicken. The original recipe calls for watercress, but the spinach gives the salad a bit more substance. Arugula would also be a tasty substitution. Basically what I'm telling you is that this recipe is flexible. Go with what works for you to make this a family favorite of your own.