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High Protein Fall Dinner

A cozy and satisfying high-protein dinner recipe that combines chicken, quinoa, and colorful vegetables for a fulfilling meal perfect for fall evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Chicken breast, diced Can be substituted with turkey or plant-based protein.
  • 1 cup Quinoa or brown rice Toast before adding broth for deeper flavor.
  • 1 can Canned black beans, drained Provides additional protein.
  • 1 cup Bell peppers, chopped Use a mix of colors for presentation.
  • 2 cups Spinach or kale Can be substituted with other leafy greens.
  • 2 tablespoons Olive oil For sautéing ingredients.
  • 2 cloves Garlic, minced Enhances flavor.
  • 2 cups Chicken broth or vegetable broth Use low-sodium if preferred.
  • 1 teaspoon Spices (cumin, paprika, salt, and pepper) Adjust to taste.

Method
 

Cooking Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add in the minced garlic and sauté until fragrant, about 1 minute.
  3. Toss in the diced chicken and cook until no longer pink, around 5-7 minutes.
  4. Add the bell peppers and sauté for another 3-4 minutes.
  5. Stir in the quinoa (or brown rice) and canned black beans.
  6. Pour in the chicken broth, add your spices, and bring everything to a simmer.
  7. Finally, fold in your spinach until wilted. Serve hot!

Notes

This dish keeps well in the fridge for up to 3-4 days. Great for meal prep! Just reheat in the microwave or on the stove, adding a splash of water if needed.