lunch

Poulet à la Moutarde with Steamed Broccoli and Quinoa

Name: Poulet à la Moutarde with Steamed Broccoli and Quinoa
Ingredients: 216.6 g Chicken breast, raw; 57.7 g Quinoa, cooked; 132.7 g Broccoli, raw; 23.1 g Dijon mustard; 7.8 g Olive oil; 2.9 g Fresh Tarragon and Lemon garnish

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Chicken breast, raw216.6 g

Quinoa, cooked57.7 g

Broccoli, raw132.7 g

Dijon mustard23.1 g

Olive oil7.8 g

Fresh Tarragon and Lemon garnish2.9 g

Instructions

Season the chicken breast with salt and pepper. Sear in a hot pan with 3g of olive oil until golden brown on both sides, then lower heat to finish cooking through (about 6-8 minutes total). Remove to a board to rest.

In the same pan, whisk the Dijon mustard with a splash of water to deglaze the pan drippings, creating a glossy pan sauce.

While chicken rests, steam the broccoli florets until bright green and tender-crisp, about 4-5 minutes. Toss with the remaining 3.5g of olive oil and a squeeze of fresh lemon.

Fluff the cooked quinoa. Slice the chicken into medallions and coat generously in the mustard pan sauce.

Plate the quinoa, top with the sliced chicken, and arrange the broccoli alongside. Garnish with freshly torn tarragon and a sprinkle of zest.