West African-Inspired Chicken and Spinach Scramble with Steamed Quinoa

Heat a non-stick skillet over medium-high heat. Add the diced chicken breast, seasoning lightly with salt and a pinch of chili flakes. Sauté until the chicken is browned and cooked through, about 5-6 minutes.

Lower the heat to medium and add the diced apples, cooking for 2 minutes until just softened but holding their shape. Add the spinach and toss briefly until wilted.

Whisk the eggs in a small bowl and pour them over the chicken and vegetable mixture. Gently fold the ingredients together using a spatula until the eggs are soft-set and creamy.

Fold in the pre-cooked quinoa to warm through, ensuring it is evenly distributed to absorb the savory juices.

Plate immediately, garnishing with a final crack of black pepper. Serve warm.