Poulet à la Dijonnaise with Herb-Crusted Spinach

In a small bowl, whisk the Dijon mustard with a squeeze of fresh lemon juice and a pinch of cracked black pepper to create a vibrant glaze.

Slice the pre-grilled chicken breast into thin, elegant strips and toss them in the mustard glaze until evenly coated and glistening.

In a small sauté pan over medium-low heat, add the spinach with a teaspoon of water. Sauté for 60 seconds until just wilted and bright green, then fold in the cooked quinoa to warm through.

Mound the quinoa and spinach mixture into a small bowl, top with the mustard-glazed chicken, and finish with a sprinkle of fresh tarragon or chives for that classic French aromatic finish. Serve immediately while warm.