Poulet à la Provençale with Sautéed Peppers and Quinoa

Heat a non-stick skillet over medium-high heat. Add the 3 pepper and onion blend and sauté until softened and slightly charred at the edges, about 5 minutes.

Add the diced grilled chicken breast to the pan to warm through, allowing it to pick up some of the moisture and flavor from the vegetables.

Stir in the fresh spinach and cook just until wilted, about 1-2 minutes. The vibrant green should remain bright.

Fold in the cooked quinoa, ensuring it is evenly distributed and heated through.

Remove from heat and drizzle with the French dressing, tossing gently to emulsify the flavors. The vinaigrette will brighten the dish with a touch of acidity.

Serve immediately in a warm bowl, garnished with a pinch of flaky sea salt and a crack of fresh black pepper.