Paprika Chicken Quinoa Bowls with Spinach and Roasted Pepper

Instructions

1. Thinly slice the red bell pepper, mince the garlic, and thaw and squeeze the spinach dry. Do not rinse the chicken. Wash the board, knife, and hands with soap and water after handling the raw chicken before touching anything else.
2. Pat the chicken dry, then season both sides with the paprika, kosher salt, and black pepper. Heat half of the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate and rest while the quinoa cooks.
3. Rinse the quinoa. Add it and the chicken broth to a saucepan, bring to a boil, then cover and reduce the heat to low. Simmer for 15-18 minutes, until the liquid is absorbed and the quinoa is fluffy. Remove from the heat and let it stand covered for 5 minutes, until the grains separate easily with a fork.
4. Heat the remaining olive oil in the skillet over medium heat. Add the red bell pepper and a pinch of kosher salt. Cook for 4-5 minutes, until softened and lightly browned. Add the garlic and cook for 30-60 seconds, until fragrant.
5. Stir in the spinach and cook for 2-3 minutes, until hot and tender. Fold in the cooked quinoa, lemon juice, and any juices from the resting chicken. Taste and adjust with kosher salt and black pepper. Serve with the chicken sliced over the quinoa.