Healthy and flavorful quinoa dish with tender chicken, fresh asparagus, and savory red peppers.

This delicious and nutritious quinoa dish combines the goodness of protein-rich chicken, fiber-packed quinoa, and vibrant veggies. With the added crunch of asparagus and the sweetness of red peppers, this recipe is bursting with flavors. It's a perfect option for a healthy lunch or dinner and can be easily prepared in under 30 minutes.

Ingredients

• 1 cup quinoa
• 2 cups chicken broth
• 2 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Directions

1. In a medium saucepan, bring the chicken broth to a boil. Add the quinoa and reduce heat to low. Cover and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
2. While the quinoa is cooking, season the chicken breasts with salt, pepper, paprika, and dried oregano.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-8 minutes per side or until cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
4. In the same skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.
5. Add the asparagus and red bell pepper slices to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender yet still crisp.
6. Add the cooked quinoa to the skillet with the vegetables and toss everything together to combine. Season with salt and pepper to taste.
7. Transfer the quinoa mixture to a serving dish and top it with the sliced chicken. Garnish with fresh parsley.
8. Serve hot and enjoy!

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