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Slice each chicken breast into 2-3 medallions.
Season with salt, pepper, paprika, garlic powder, and onion powder.
Heat olive oil in a pan over medium heat. Cook the chicken medallions for 5-6 minutes on each side, until golden and cooked through. Set aside.
2️⃣ Cook the Quinoa:
In a medium saucepan, bring the broth to a boil. Add the rinsed quinoa, cover, and reduce the heat to low. Cook for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
Fluff the quinoa with a fork and set aside.
3️⃣ Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add the chopped onion, red bell pepper, and zucchini. Cook for 5-6 minutes, until softened.
Add the peas, dried thyme, salt, and pepper. Stir well and cook for another 2-3 minutes.
4️⃣ Assemble the Quinoa Ring:
Preheat your oven to 350°F (175°C). Lightly grease a bundt pan or ring mold.
Mix the cooked quinoa with the sautéed vegetables. Press the quinoa mixture into the mold and bake for 10 minutes.
5️⃣ Serve:
To serve, carefully remove the quinoa ring from the mold and place on a platter.
Arrange the chicken medallions around the quinoa ring. Garnish with chopped parsley and enjoy!
Serving and Storage Tips:
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