Measurements

• 2 chicken breasts
• 1 cup quinoa
• 2 tbsp olive oil
• 1 onion
• 2 garlic cloves
• 1 bell pepper
• 2 cups chicken broth
• 1 cup tomatoes
• 2 cups spinach
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp parsley

Preparation Method

• Heat olive oil in a large pan over medium heat.
• Season chicken breasts with salt, black pepper, paprika, and cumin.
• Cook chicken in the pan until browned on both sides, about 5 minutes per side.
• Remove and set aside.
• In the same pan, add onions, garlic, and bell peppers.
• Sauté until onions are translucent.
• Add quinoa and stir for 1 minute.
• Pour in chicken broth and tomatoes, bring to a boil.
• Reduce heat to low, cover, and simmer for 15 minutes.
• Return chicken to the pan, cover, and cook for another 10 minutes.
• Stir in spinach and lemon juice, cook until spinach wilts.
• Garnish with parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.