Poultry

Mustard Chicken Bowl

Ingredients

• Chicken breast fillet (cooked, pan-fried) — 130 g
• Quinoa (cooked) — 125 g
• Asparagus (roasted) — 100 g
• Olive oil — 11 g (approx. 2–2.5 tsp for cooking and roasting)
• Dijon mustard (or regular medium-hot mustard) — 15 g (1 tbsp)
• Lemon juice — 1 tsp
• Salt, black pepper, garlic powder — to taste

Instructions

1. 1Quinoa. Rinse the quinoa thoroughly under cold running water to remove any bitterness. Boil in salted water (1:2 ratio) for 15 minutes. Measure exactly 125 g of cooked quinoa and place it into the bowl.
2. 2Roasted Asparagus. Preheat the oven to 200°C (400°F). Snap or cut off the woody bottom ends of the asparagus stalks (about 2–3 cm). Place the asparagus on a baking sheet, drizzle with a portion of the olive oil (5 g), and season with salt and garlic powder. Roast for 10–12 minutes until tender but still slightly crisp.
3. 3Mustard Chicken. Cut the raw chicken breast into bite-sized pieces or thin medallions. Season with salt and black pepper. Heat a skillet with the remaining olive oil (6 g) and sear the chicken over medium heat for 3–4 minutes per side until almost cooked through. Lower the heat to minimum, then add the Dijon mustard (15 g), lemon juice, and 2–3 tablespoons of water directly into the pan. Stir vigorously to deglaze the skillet and create a smooth, creamy glaze that fully coats the juicy chicken. Simmer for 1 more minute, then remove from heat.
4. 4Assembly. In a deep serving bowl, place the warm cooked quinoa. Arrange the vibrant roasted asparagus stalks next to it, and top with the tangy mustard chicken. Pour any remaining pan sauce over the chicken before serving.