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Coat the chicken fillets with flour mixed with turmeric and red pepper. Heat a little oil in a skillet and sear the chicken until golden brown on both sides. Remove and set aside.
Cook the Vegetables:
In the same skillet, add the sliced mushrooms, minced garlic, and chopped bell pepper. Sauté until softened and fragrant.
Make the Sauce:
Pour in the water, chicken broth, and cream. Stir well and bring to a gentle simmer. Return the chicken to the pan and cook until the sauce thickens slightly and the chicken is fully cooked through.
Cook the Quinoa:
Rinse the quinoa under cold water. Cook according to package instructions, usually simmering in water or broth until fluffy and tender.
Prepare the Garnish:
Steam or blanch the broccoli until tender but still bright green. In a separate small pan, quickly sauté minced garlic in a bit of oil, toss in the broccoli, and sprinkle with fresh dill.
Assemble and Serve:
Plate the chicken over a bed of fluffy quinoa, drizzle generously with the creamy sauce, and serve with the vibrant garlic-dill broccoli on the side. Sprinkle chopped parsley over everything for a fresh finish.
Serving and Storage Tips:
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