Ingredients
Scale
Each recipe is crafted with love and a mindful selection of ingredients that bring both flavor and nutrition to your plate. Here’s what you’ll need:
- 1 pound chicken breast, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup quinoa, rinsed
- 2 cups chicken broth
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
Feel free to swap out quinoa for brown rice or couscous if that’s what you have on hand. Red pepper can easily be substituted with yellow or green for a different color and flavor profile. Cooking is about making it work for you and your pantry!
Instructions
Cooking should be enjoyable, not stressful. Here’s how to bring this meal together:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until golden brown, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the onion and garlic, cooking until the onion is translucent, about 3 minutes.
- Add the bell pepper and continue to cook for another 2 minutes, until softened.
- Stir in the quinoa, chicken broth, paprika, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and cover the skillet. Let it simmer for about 15-20 minutes, or until the quinoa is cooked through.
- Return the chicken to the skillet, along with the cherry tomatoes. Stir everything together and cook for an additional 5 minutes.
- Remove from heat and sprinkle with fresh parsley before serving.
This recipe is straightforward enough for a busy weeknight yet special enough for a Sunday family gathering. I often find myself reliving those cherished childhood memories of cooking with my grandmother, reminding me of the love that’s infused into every meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International