Breakfast · French · 10 min
Poulet aux Herbes et Quinoa de Provence
- Calories
- 505
- Protein
- 51g
- Carbs
- 43g
- Fat
- 17g
Ingredients
- 126.3 g chicken breast fillet
- 0.5 tsp herbes de Provence
- 137.2 g quinoa
- 137.2 g red bell pepper
- 91.5 g spinach
- 1 tsp olive oil
- 7.4 g walnuts
- 1 tbsp lemon juice
- 1 tbsp parsley
- 0.25 tsp salt
- 0.25 tsp black pepper
Method
- 01Heat olive oil in a non-stick skillet over medium-high heat.
- 02Add diced red bell pepper and sauté for 3 to 4 minutes until softened and slightly charred.
- 03Add fresh spinach to the skillet and toss until just wilted and bright green, about 1 minute.
- 04Fold in the cooked quinoa to heat through with the vegetables.
- 05Slice the warm grilled chicken breast into bias-cut strips, ensuring it has been cooked to a safe internal temperature of 165°F (74°C).
- 06Arrange the sliced chicken over the warm quinoa and vegetable mixture.
- 07Season with fresh lemon juice, herbes de Provence, salt, and freshly cracked black pepper.
- 08Garnish with chopped toasted walnuts and fresh chopped parsley before serving.
Cook it with the whole plan around it
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