Snack · French · 10 min
Poulet à la Dijonnaise with Herb-Crusted Spinach
- Calories
- 251
- Protein
- 21g
- Carbs
- 22g
- Fat
- 9g
Ingredients
- 66.3 g chicken breast fillet
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- 0.25 tsp black pepper
- 30 g quinoa
- 40 g fresh spinach
- 1 tsp olive oil
- 1 tbsp tarragon
Method
- 01In a small bowl, whisk together the Dijon mustard, lemon juice, and cracked black pepper to form a smooth glaze.
- 02Cut raw chicken breast into thin strips and toss with half of the mustard glaze until fully coated.
- 03Heat olive oil in a small skillet over medium heat. Sauté chicken strips for 4 to 5 minutes until browned and cooked through to an internal temperature of 165°F (74°C). Remove from pan and toss with the remaining mustard glaze.
- 04In the same pan, add the spinach and 1 teaspoon of water. Sauté for 60 seconds until wilted, then stir in the pre-cooked warm quinoa and chopped fresh tarragon.
- 05Mound the herb-quinoa and spinach mix into a small bowl, top with the mustard-glazed chicken strips, and serve warm.
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