Breakfast · French · 15 min
Poulet et Épinards à la Provençale (Grilled Chicken Breast with Sautéed Spinach and Quinoa)
- Calories
- 558
- Protein
- 50g
- Carbs
- 48g
- Fat
- 19g
Ingredients
- 0.2744 cup quinoa
- 0.5492 cup water
- 164.8 g chicken breast fillet
- 164.8 g baby spinach
- 54.9 g red bell pepper
- 54.9 g green bell pepper
- 33 g yellow bell pepper
- 36.9 g yellow onion
- 1.1 clove garlic
- 0.825 tbsp extra-virgin olive oil
- 1.1 tsp lemon juice
- 0.2667 tsp sea salt
- 0.25 tsp black pepper
Method
- 01In a small saucepan, combine dry quinoa and water. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed and grains are fluffy. Fluff with a fork and keep warm.
- 02Rub the chicken breast with 2 g of extra-virgin olive oil, a pinch of sea salt, and a pinch of black pepper.
- 03Heat a grill pan or skillet over medium-high heat. Cook chicken breast for 6 to 8 minutes per side until well-seared and the internal temperature reaches 165°F (74°C) measured with a meat thermometer. Transfer to a cutting board, let rest for 3 minutes, then slice into diagonal medallions.
- 04In a separate non-stick skillet, heat 4 g of extra-virgin olive oil over medium-high heat. Add the diced red, green, and yellow bell peppers, yellow onion, and minced garlic. Sauté for 4 minutes until fragrant and softened.
- 05Add the fresh baby spinach to the skillet in handfuls, tossing gently until just wilted, about 1 to 2 minutes. Stir in the lemon juice, remaining sea salt, and black pepper.
- 06To serve, lay a bed of warm quinoa on the plate. Spoon the Provençale pepper and spinach mixture to one side, lay the sliced grilled chicken medallions on top, and finish with a light drizzle of the remaining 4 g extra-virgin olive oil.
Cook it with the whole plan around it
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