Poulet Rôti aux Herbes et Quinoa de Printemps

Preheat your oven to 400 deg F (200 deg C). Season the chicken breast fillets lightly with sea salt and cracked black pepper.

In a small non-stick pan, sauté the pepper and onion blend until soft and slightly charred, about 5-6 minutes.

Toss the cooked quinoa with the sautéed vegetables, fresh raw spinach, and a splash of lemon juice; the heat from the vegetables will gently wilt the spinach.

Arrange the quinoa mixture on a warm plate. Place the grilled chicken breast atop the grains, allowing the juices to soak into the base.

Finish the dish by sprinkling the finely chopped walnuts over the top for a toasted, earthy crunch. Serve immediately while the contrast between the warm, savory chicken and the fresh, bright greens is at its peak.