Lunch · French · 10 min
Poulet à la Moutarde with Steamed Broccoli and Quinoa
- Calories
- 600
- Protein
- 51g
- Carbs
- 25g
- Fat
- 30g
Ingredients
- 216.6 g Chicken breast, raw
- 57.7 g Quinoa, cooked
- 132.7 g Broccoli, raw
- 23.1 g Dijon mustard
- 7.8 g Olive oil
- 2.9 g Fresh Tarragon and Lemon garnish
Method
- 01Season the chicken breast with salt and pepper. Sear in a hot pan with 3g of olive oil until golden brown on both sides, then lower heat to finish cooking through (about 6-8 minutes total). Remove to a board to rest.
- 02In the same pan, whisk the Dijon mustard with a splash of water to deglaze the pan drippings, creating a glossy pan sauce.
- 03While chicken rests, steam the broccoli florets until bright green and tender-crisp, about 4-5 minutes. Toss with the remaining 3.5g of olive oil and a squeeze of fresh lemon.
- 04Fluff the cooked quinoa. Slice the chicken into medallions and coat generously in the mustard pan sauce.
- 05Plate the quinoa, top with the sliced chicken, and arrange the broccoli alongside. Garnish with freshly torn tarragon and a sprinkle of zest.
Cook it with the whole plan around it
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