Ingredients
Scale
- 2 skinless chicken breasts
- 1 cup quinoa or brown rice
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Cook quinoa or rice according to package instructions.
- While grains cook, season chicken breasts with paprika, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side.
- In the same skillet, sauté vegetables until tender, about 5-7 minutes.
- Serve chicken sliced over grains with a side of sautéed vegetables, garnished with fresh herbs.
Notes
- Feel free to swap chicken with tofu or fish for variety.
- Adjust vegetable types based on season or preference.
- For extra flavor, add a squeeze of lemon or a drizzle of balsamic vinegar.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Healthy, Low-fat
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg