Poulet et Épinards à la Provençale (Grilled Chicken Breast with Sautéed Spinach and Quinoa)

Preheat a non-stick skillet over medium-high heat. Add the 3-pepper and onion blend with a tiny splash of water to soften, sautéing until fragrant and the onions are translucent, about 4 minutes.

Add the spinach to the skillet in handfuls, tossing gently until just wilted. Season with a squeeze of fresh lemon juice and a pinch of sea salt.

In a separate small pan, quickly warm the cooked quinoa with a teaspoon of water until fluffy and steaming.

Slice the pre-grilled chicken breast into thin, diagonal medallions.

To plate, create a bed of the warm quinoa. Spoon the vibrant pepper-spinach mixture over one side. Arrange the warm chicken breast slices over the grains. Finish with a light drizzle of high-quality extra virgin olive oil and a crack of fresh black pepper. Serve warm.