Entree 21 Recipe
Make Entree 21 Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein
Vegetables
Grains
Spices & Condiments
Method
Preparation
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Chicken
While the quinoa is cooking, season the chicken breasts with salt, black pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes on each side until they are golden brown and cooked through. Remove from skillet and let rest.
- 3
Sauté the Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped garlic and diced red onion for about 2-3 minutes until fragrant. Add the bell peppers and spinach; cook for an additional 5 minutes, stirring frequently, until the spinach is wilted and the peppers are tender.
Assembly
- 4
Combine Ingredients
Fluff the cooked quinoa with a fork and transfer it to a large serving bowl. Add the sautéed vegetables to the quinoa and mix well. Slice the cooked chicken and place it on top of the quinoa and vegetable mixture.
- 5
Finish with Cheese and Lemon
Sprinkle the freshly grated Parmesan cheese over the top and drizzle with lemon juice. Adjust seasoning with additional salt and pepper if desired.