Course 3 Recipe
A hearty main course featuring seasonal ingredients.
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Ingredients
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Vegetables
Proteins
Grains
Spices and Seasonings
Method
Preparation
- 1
Prepare the Quinoa
Rinse the quinoa under cold water to remove bitterness. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
- 3
Prepare the Chicken
Season the chicken breasts with salt, black pepper, cumin, and paprika on both sides.
Cooking
- 4
Cook the Chicken
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the seasoned chicken breasts and cook for about 5-7 minutes per side or until internal temperature reaches 165°F (75°C). Once cooked, remove from skillet and let rest before slicing.
- 5
- 6
Combine Ingredients
Add the drained chickpeas to the skillet with the sautéed vegetables. Stir everything together and let it cook for another 2-3 minutes to heat the chickpeas.
- 7
Serve
Serve a portion of the fluffed quinoa on a plate, topped with the sautéed vegetables and chickpeas. Slice the chicken breasts and place them on top. Garnish with fresh parsley.
