Lunch · French · 10 min
Provençal Zucchini and Spinach Sauté with Poached Chicken Breast
- Calories
- 134
- Protein
- 14g
- Carbs
- 13g
- Fat
- 2g
Ingredients
- 35.4 g boneless skinless chicken breast
- 27 g sweet potato
- 84.2 g zucchini
- 117.9 g spinach
- 0.5 tsp extra virgin olive oil
- 0.5 clove garlic
- 1 tsp lemon juice
- 0.125 tsp salt
Method
- 01Bring a small pot of water to a gentle simmer. Add the thinly sliced chicken breast and poach until cooked through and internal temperature reaches 165°F (74°C), about 5-6 minutes. Remove and set aside to rest.
- 02In a skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and diced sweet potato with a splash of water, cover, and steam-sauté for 4-5 minutes until fork-tender.
- 03Add the sliced zucchini to the pan and sauté over medium-high heat until tender and lightly charred at the edges, about 3 minutes.
- 04Fold in the fresh spinach and cook just until wilted and vibrant green, about 1-2 minutes.
- 05Slice the chicken into thin strips and arrange over the bed of sautéed vegetables.
- 06Finish with a squeeze of fresh lemon juice and a pinch of flaky sea salt before serving.
Cook it with the whole plan around it
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