Balsamic-Glazed Chicken with Citrus Salad & Quinoa

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• 1 1/2 Tablespoon + 1/4 teaspoon maple syrup
• 2 teaspoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 4 each chicken breast (skinless and boneless)
• 1/4 teaspoon + 1/2 teaspoon + 1/8 teaspoon salt
• 1/4 teaspoon + As Needed black pepper
• 1 Tablespoon + 3 Tablespoon + 2 Tablespoon extra virgin olive oil
• 2 1/2 Tablespoon apple cider vinegar
• 2 cups cooked quinoa
• 1/4 cup thinly sliced green onions
• 1 Tablespoon fresh orange juice
• 1 teaspoon honey
• 1/2 teaspoon minced garlic
• 1/4 cup mint leaves
• 5 oz spinach
• 1 each medium blood orange
• 1 each medium naval orange
• 2 Tablespoon sliced almonds
• 1/4 cup goat or feta cheese (crumbled)

1. Combine first 3 ingredients in a small bowl, stirring with a whisk.
2. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side. Brush chicken with 1 1/2 tsp maple mixture; turn and cook 1 minute. Brush again chicken with 1 1/2 tsp maple mixture on the other side; turn and cook 1 minute. Remove chicken from pan; brush evenly with remaining 1 Tbsp maple mixture.
3. Quinoa Salad with Green Onions: Combine the 3 Tablespoons olive oil, 2 1/2 Tablespoons apple cider vinegar, 1/2 teaspoon salt, black pepper as needed, and 1/4 teaspoon maple syrup in a medium bowl, stirring with a whisk. Add quinoa and green onions; toss.
4. Citrus Spinach Salad with Mint: Combine the 2 Tablespoons olive oil, 1 Tablespoon orange juice, 1 teaspoon honey, 1/2 teaspoon garlic, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add mint and spinach; toss. Peel oranges, cut each orange crosswise into 5 slices. Divide spinach mixture evenly among 4 plates; top with orange slices, almonds, and goat cheese.