Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups of broccoli florets
• 1 cup of sliced carrots
• 1 cup of sliced onion
• 1 cup of sliced red bell pepper
• 2 cloves of garlic, minced
• 2 tbsp of olive oil
• 1/4 tsp of salt
• 1/4 tsp of black pepper
• 1/2 tsp of paprika
• 1/2 tsp of dried oregano
• 1/2 tsp of dried basil
• 2 cups of chicken broth
• 1 cup of uncooked quinoa
• 1/4 cup of chopped fresh parsley

Instructions:

1. Preheat your oven to 400 F (205 C).
2. In a 12-inch oven-safe skillet, heat the olive oil over medium heat. Add the chicken and season it with salt, pepper, and paprika. Sear the chicken until browned on both sides, for about 5 minutes. Remove the chicken to a plate and set aside.
3. In the same skillet, add broccoli florets, sliced carrots, sliced onion, sliced red bell pepper, minced garlic, dried basil, dried oregano, and uncooked quinoa. Stir the vegetables and quinoa and cook for about 2-3 minutes.
4. Add the chicken broth, stir, and bring it to a boil.
5. Place the chicken breasts on top of the vegetable and quinoa mixture. Sprinkle with a bit more dried basil, dried oregano, and paprika.
6. Cover the skillet with a tight-fitting lid or foil and bake in the preheated oven for about 25-30 minutes, or until the quinoa is tender and chicken is cooked through.
7. Garnish with chopped fresh parsley and serve hot.