5 tsp olive oil, divided
1 lb boneless, skinless chicken breasts, cut into 2-inch pieces
1/4 plus 1/8 tsp sea salt, divided
1/2 tsp ground black pepper
1 cup quinoa, rinsed
5 oz baby kale (about 5 packed cups)
3 tbsp Dijon mustard
2 tbsp pure maple syrup
1 tbsp fresh lemon juice
1/3 cup dried unsweetened cranberries
In a large skillet or sauté pan on medium-high, heat 2 tsp oil. Add chicken, season with 1/4 tsp salt and pepper and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Stir in quinoa, 1 3/4 cups water and remaining 1/8 tsp salt. Increase heat to high, cover and bring to a boil. Reduce heat to medium and simmer, covered, stirring occasionally, for about 15 minutes.
Add about half of kale and cover skillet to let it wilt slightly, about 1 minute. Add remaining half of kale and stir to combine. Cover and simmer until kale is tender and liquid is absorbed, 4 to 6 minutes. (Note: If all the liquid absorbs before kale finishes cooking, add more water as needed.) Remove from heat.
In a small bowl, whisk together mustard, maple syrup, lemon juice and remaining 3 tsp oil. To skillet, add about half of mustard sauce and the cranberries and stir to combine. Divide among plates and drizzle evenly with remaining mustard sauce.