Breakfast · French · 15 min
Poulet à la Provençale with Sautéed Peppers and Quinoa
- Calories
- 511
- Protein
- 45g
- Carbs
- 44g
- Fat
- 18g
Ingredients
- 150 g chicken breast
- 0.7333 tbsp olive oil
- 0.5 tsp herbes de Provence
- 1 clove garlic
- 50 g red bell pepper
- 50 g yellow bell pepper
- 45 g yellow onion
- 100 g spinach
- 45 g quinoa
- 0.5 cup water
- 1 tsp red wine vinegar
- 0.5 tsp dijon mustard
- 0.25 tsp salt
- 0.25 tsp black pepper
- 18.3 g french vinaigrette dressing
Method
- 01Rinse dry quinoa and combine with water in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until tender and liquid is absorbed. Fluff with a fork and set aside.
- 02Whisk together red wine vinegar, dijon mustard, salt, and black pepper in a small bowl to form the French dressing base.
- 03Heat half of the olive oil (about 2 tsp / 9 g) in a skillet over medium-high heat. Add sliced red bell pepper, yellow bell pepper, yellow onion, and minced garlic. Sauté until softened and charred at the edges, about 5 minutes.
- 04Add raw diced chicken breast and remaining 1 tsp (4.5 g) olive oil along with herbes de Provence to the skillet. Cook, stirring frequently, until chicken is no longer pink and reaches an internal temperature of 165°F (74°C), about 5-6 minutes.
- 05Stir in fresh spinach and cook until wilted, 1-2 minutes.
- 06Fold in cooked quinoa and warm through. Drizzle with the dressing, toss gently, and serve hot in a bowl.
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