Oeufs au Plat with Wilted Spinach and Sautéed Bell Peppers

In a shallow non-stick pan over medium heat, add a light spray of oil and sauté the 3-pepper and onion blend until softened and fragrant, about 5 minutes.

Stir in the diced grilled chicken breast just until warmed through, then remove the mixture from the pan and set aside.

In the same pan, add the fresh spinach and cook until just wilted, about 2 minutes; season with a pinch of sea salt and freshly cracked black pepper.

Push the vegetables to the sides of the pan.

Crack the eggs into the center, cooking 'au plat' (sunny-side up) until the whites are set and opaque but the yolks remain runny.

Arrange the warm cooked quinoa on the plate, top with the sautéed pepper and chicken mixture, and nestle the eggs and wilted spinach alongside.

Finish with a squeeze of fresh lemon to brighten the dish.