Poulet à la Provençale with Wilted Spinach and Quinoa

In a non-stick skillet over medium-high heat, add a light brush of olive oil. Add the 3-pepper and onion blend and sauté until the vegetables are softened and slightly caramelized at the edges, about 5-6 minutes.

Add the pre-cooked grilled chicken breast to the pan, tossing with the vegetables until heated through and fragrant.

Fold in the cooked quinoa, ensuring it picks up the juices from the vegetables and chicken. Season generously with Herbes de Provence, salt, and cracked black pepper.

Add the fresh spinach by the handful, stirring constantly until just wilted and bright green, about 1-2 minutes. The residual heat will soften the leaves without turning them mushy.

Remove from heat immediately. Squeeze a fresh lemon wedge over the top to brighten the flavors.

Plate in a warm shallow bowl, garnishing with a final drizzle of extra virgin olive oil and a pinch of fleur de sel.