lunch

Poulet à l'Estragon (French Tarragon Chicken) with Sautéed Spinach and Quinoa

Name: Poulet à l'Estragon (French Tarragon Chicken) with Sautéed Spinach and Quinoa
Ingredients: 215.8 g Chicken breast, raw; 129.1 g Quinoa, cooked; 172.1 g Spinach, raw; 12.9 g Fresh Tarragon and Lemon Juice (finishing); 11.2 g Honey (for glaze); 7.7 g Olive oil (for cooking)

Nutrition

613

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Chicken breast, raw215.8 g

Quinoa, cooked129.1 g

Spinach, raw172.1 g

Fresh Tarragon and Lemon Juice (finishing)12.9 g

Honey (for glaze)11.2 g

Olive oil (for cooking)7.7 g

Instructions

Season the chicken breast lightly with salt and pepper. Heat 5g of olive oil in a heavy-bottomed pan over medium-high heat. Once shimmering, sear the chicken until deeply golden brown, about 6 minutes per side, ensuring it is cooked through. Remove and let rest.

In the same pan, add the remaining oil and the spinach. Sauté quickly until wilted, just 1-2 minutes, seasoning with a squeeze of fresh lemon juice to brighten the flavor.

In a small bowl, whisk together honey, finely chopped fresh tarragon, and a splash of lemon juice to create a bright, herbal glaze.

To serve, mound the warm cooked quinoa on a plate. Slice the rested chicken breast on the bias and arrange over the quinoa. Top with the sautéed spinach and drizzle the tarragon glaze over the chicken. Finish with a pinch of flaky sea salt and a final hit of fresh tarragon leaves.