Poulet aux Herbes et Quinoa de Provence

Begin by heating a non-stick skillet over medium-high heat. Add the diced bell peppers and sauté until they begin to soften and develop a slight char, about 3-4 minutes.

Add the fresh spinach to the pan, tossing gently until it is just wilted and bright green, then fold in the pre-cooked quinoa to warm it through.

Slice the grilled chicken breast into thin, bias-cut strips. Place the chicken atop the warm quinoa and vegetable mixture.

Season with a generous squeeze of fresh lemon juice, a pinch of flaky sea salt, and freshly cracked black pepper to awaken the flavors.

Garnish with the toasted, chopped walnuts for a delicate crunch and a handful of fresh herbs like parsley or tarragon to brighten the dish.

Serve immediately while warm, ensuring the acidity of the lemon cuts through the earthiness of the quinoa.