Simple, high-protein, gluten-free one-pan dinner to support muscle, weight goals, and steady energy.
Cut chicken breast into bite-sized pieces and pat dry with paper towel.
Heat olive oil in a large pan over medium-high heat. Add chicken and cook 4–5 minutes until starting to brown.
Add minced garlic, paprika, oregano, salt, and pepper. Stir and cook 1–2 minutes until fragrant.
Add broccoli, red pepper, and cherry tomatoes to the pan. Stir, reduce heat to medium, and cook 5–7 minutes until veggies are tender-crisp and chicken is cooked through.
Stir in cooked quinoa and lemon juice, tossing everything together until warmed through. Taste and adjust seasoning if needed.
Serve hot. Optionally top with fresh herbs or a spoon of Greek yogurt if you tolerate dairy.
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