Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
  • 1 cup uncooked quinoa, rinsed thoroughly
  • 2 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups broccoli florets, cut small
  • 1 red bell pepper, diced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in the skillet over medium-high heat until it shimmers.
  2. Add chicken cubes in a single layer. Cook without stirring for 3 minutes to achieve a mahogany-colored crust, then flip and cook for another 2 minutes.
  3. Remove chicken from the pan and set aside on a plate.
  4. In the same pan, add the diced onion and bell pepper. Sauté for 4–5 minutes until the onion is translucent.
  5. Stir in the minced garlic, oregano, and smoked paprika. Cook for 60 seconds until the aroma is fragrant.
  6. Add the rinsed quinoa to the pan. Stir for 2 minutes to toast the grains until they smell nutty and look glossy.
  7. Pour in the chicken broth and scrape the bottom of the pan to release all the browned bits.
  8. Bring to a boil, then immediately reduce heat to low.
  9. Cover with the lid and simmer for 12 minutes.
  10. Lift the lid, stir in the broccoli florets and the seared chicken, then replace the lid and cook until broccoli is tender.