Poulet aux Fines Herbes (Herbed Chicken Breast Bites with Lemon-Spinach)

In a small non-stick pan over medium heat, toss the cubed grilled chicken with a splash of water and a squeeze of fresh lemon juice just to warm through and rehydrate the proteins.

Fold in the cooked quinoa, stirring until the grains are lightly toasted and fragrant.

Add the fresh baby spinach and toss for 30 seconds until just wilted and bright green, ensuring the spinach coats the chicken and quinoa uniformly.

Season with a pinch of sea salt, freshly cracked black pepper, and a pinch of dried tarragon for that quintessential French aromatic touch.

Transfer to a small bowl and serve immediately while warm, perhaps with an extra squeeze of lemon over the top to brighten the flavors.