Chicken Fillet With Béchamel Sauce And Spinach Served With Quinoa, Eggs, White Bread Slices, Sheep Cheese, Tomatoes, And A Mandarin. Recipe

Step 1: Preparing the Quinoa

Start by rinsing 100g of quinoa under cold water. In a small pot, bring water to a boil and add the quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the water is absorbed. Remove from heat and let it rest, covered, for 5 minutes.

Step 2: Cooking the Chicken Fillet with Béchamel and Spinach

Preheat your oven to 180°C (356°F). Season 150g of chicken fillet with salt and pepper. In a saucepan, melt butter and whisk in flour to make a roux. Gradinally add milk, stirring constantly, until the sauce thickens. Add a pinch of nutmeg, salt, and pepper to taste. In a baking dish, place the chicken fillet, cover it with the béchamel sauce, and top with some fresh spinach leaves. Bake for about 20-25 minutes or until the chicken is cooked through.

Step 3: Preparing the Eggs

Crack 2 eggs into a frying pan over medium heat. You can either scramble them or cook them sunny-side up, according to your preference. Season with a bit of salt and pepper.

Step 4: Assembling the Meal

On a plate, arrange slices of white bread and top them with slices of fresh tomato and crumbles of sheep's cheese. Add the cooked quinoa on the side. Place the cooked chicken fillet next to it, and finally, add the eggs. Serve with a peeled mandarin for a fresh, citrusy finish.