Lunch · French · 10 min
Poulet à l'Estragon (French Tarragon Chicken) with Sautéed Spinach and Quinoa
- Calories
- 613
- Protein
- 56g
- Carbs
- 46g
- Fat
- 23g
Ingredients
- 215.8 g Chicken breast, raw
- 129.1 g Quinoa, cooked
- 172.1 g Spinach, raw
- 12.9 g Fresh Tarragon and Lemon Juice (finishing)
- 11.2 g Honey (for glaze)
- 7.7 g Olive oil (for cooking)
Method
- 01Season the chicken breast lightly with salt and pepper. Heat 5g of olive oil in a heavy-bottomed pan over medium-high heat. Once shimmering, sear the chicken until deeply golden brown, about 6 minutes per side, ensuring it is cooked through. Remove and let rest.
- 02In the same pan, add the remaining oil and the spinach. Sauté quickly until wilted, just 1-2 minutes, seasoning with a squeeze of fresh lemon juice to brighten the flavor.
- 03In a small bowl, whisk together honey, finely chopped fresh tarragon, and a splash of lemon juice to create a bright, herbal glaze.
- 04To serve, mound the warm cooked quinoa on a plate. Slice the rested chicken breast on the bias and arrange over the quinoa. Top with the sautéed spinach and drizzle the tarragon glaze over the chicken. Finish with a pinch of flaky sea salt and a final hit of fresh tarragon leaves.
Cook it with the whole plan around it
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