lunch

Provençal Poached Chicken Breast with Steamed Quinoa and Zucchini Ribbon Salad

Name: Provençal Poached Chicken Breast with Steamed Quinoa and Zucchini Ribbon Salad
Ingredients: 151.5 g Chicken breast, skin removed, raw; 224.3 g Quinoa, cooked; 179.5 g Squash, zucchini, baby, raw, shaved into ribbons; 89.7 g Spinach, raw, chopped; 26.9 g Lemon juice and zest (for seasoning)

Nutrition

600

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken breast, skin removed, raw151.5 g

Quinoa, cooked224.3 g

Squash, zucchini, baby, raw, shaved into ribbons179.5 g

Spinach, raw, chopped89.7 g

Lemon juice and zest (for seasoning)26.9 g

Instructions

Bring a small pot of water seasoned with lemon zest, salt, and black pepper to a gentle simmer (do not boil).

Submerge the chicken breast, cover, and gently poach for 12-15 minutes until the center is opaque and reaches 165°F (74°C). Remove and let it rest for 5 minutes before slicing into thin medallions.

While the chicken poaches, combine the cooked quinoa with fresh lemon juice and a pinch of salt to brighten the earthiness.

Using a vegetable peeler, create long, thin ribbons of zucchini. Toss them with fresh raw spinach and a squeeze of lemon to create a vibrant, crisp salad base.

To plate: Spoon the lemony quinoa into a shallow bowl. Arrange the warm chicken medallions over the grains. Pile the zucchini and spinach ribbons to the side. Drizzle with a final squeeze of lemon and garnish with extra zest for an aromatic finish.