Breakfast · French · 5 min
Poulet à la Provençale with Wilted Spinach and Quinoa
- Calories
- 516
- Protein
- 50g
- Carbs
- 49g
- Fat
- 13g
Ingredients
- 168.0 g Grilled Chicken Breast, diced
- 148.2 g Cooked Quinoa
- 87.2 g Spinach, raw
- 204.9 g 3 Pepper & Onion Blend
- 6.5 g Olive Oil (for finish/sauté)
Method
- 01In a non-stick skillet over medium-high heat, add a light brush of olive oil. Add the 3-pepper and onion blend and sauté until the vegetables are softened and slightly caramelized at the edges, about 5-6 minutes.
- 02Add the pre-cooked grilled chicken breast to the pan, tossing with the vegetables until heated through and fragrant.
- 03Fold in the cooked quinoa, ensuring it picks up the juices from the vegetables and chicken. Season generously with Herbes de Provence, salt, and cracked black pepper.
- 04Add the fresh spinach by the handful, stirring constantly until just wilted and bright green, about 1-2 minutes. The residual heat will soften the leaves without turning them mushy.
- 05Remove from heat immediately. Squeeze a fresh lemon wedge over the top to brighten the flavors.
- 06Plate in a warm shallow bowl, garnishing with a final drizzle of extra virgin olive oil and a pinch of fleur de sel.
Cook it with the whole plan around it
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