Lunch · French · 15 min
Provençal Poached Chicken Breast with Steamed Quinoa and Zucchini Ribbon Salad
- Calories
- 613
- Protein
- 53g
- Carbs
- 52g
- Fat
- 22g
Ingredients
- 170 g chicken breast
- 70 g quinoa
- 120 g zucchini
- 40 g spinach
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 0.8929 tbsp extra-virgin olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
Method
- 011. Rinse quinoa under cold water. Combine dry quinoa with 140 ml water and a pinch of salt in a small saucepan. Bring to a boil, turn heat to low, cover, and steam for 15 minutes. Fluff with a fork and toss with half of the lemon juice and 1 tsp olive oil.
- 022. Bring a small pot of water seasoned with half of the lemon zest, a pinch of salt, and black pepper to a gentle simmer (around 170-180°F / 77-82°C).
- 033. Gently submerge the raw chicken breast, cover, and poach for 12-15 minutes until cooked through and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from liquid and let rest for 5 minutes, then slice into thin medallions.
- 044. Shave zucchini into long thin ribbons using a vegetable peeler. Toss ribbons with chopped spinach, remaining lemon juice, remaining olive oil, salt, and pepper in a bowl.
- 055. Plate the warm lemony quinoa, top with sliced chicken medallions, place the ribbon salad alongside, and finish with remaining fresh lemon zest.
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