Savory Maple-Balsamic Glazed Chicken with Garlic Spinach and Quinoa

Begin by marinating the chicken breasts in a mixture of maple syrup, balsamic vinegar, minced garlic, salt, and pepper for at least 15 minutes.

Preheat your oven to 400°F (200°C). In a skillet over medium heat, add olive oil and sauté chopped onions until translucent.

Remove the onions and set aside. In the same skillet, add the marinated chicken breasts and sear them for 3-4 minutes on each side until golden brown.

Transfer the chicken to a baking dish and pour the remaining marinade over the top. Bake in the preheated oven for 20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is baking, rinse 1 cup of quinoa under cold water and cook it according to package instructions.

In a separate pan, heat olive oil and sauté minced garlic until fragrant, then add fresh spinach and cook until wilted.

Fluff the cooked quinoa with a fork and mix in the sautéed onions. Serve the glazed chicken over a bed of quinoa, topped with the garlic spinach for a colorful and nutritious meal.