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1
Preheat oven to 400 F.
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2
Cut the chicken breast into four 4-once sized pieces and season with 1/2 teaspoon of garlic powder and the basil.
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3
Set aside.
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4
Lightly coat a skillet with cooking spray and heat over medium-high heat.
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5
Once the spray is sizzling, pour in the broth and place chicken into the skillet.
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6
Cook chicken until no longer pink, about 8-10 minutes per side.
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7
Be careful not to overcook or youll have dry chicken.
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8
Meanwhile, cook quinoa in a small pot according to package directions.
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9
Heat a pan on medium heat.
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10
Add oil, the remaining teaspoon of garlic powder (and other spices if desired for seasoning) and the spinach.
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11
Cook a few minutes until spinach is heated through and wilted.
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12
When chicken is done, remove it from the skillet and place on a baking sheet (you may want to line the tray with parchment paper to have an easy clean-up).
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13
Divide spinach evenly between the 4 pieces, placing it on top of each piece of chicken.
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14
Distribute shredded mozzarella on top of the spinach, then add slices of roasted pepper.
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15
Bake chicken until tops are melted, about 6-8 minutes.
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16
Once quinoa is done, remove it from heat and fluff if.
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17
Allow it to sit for a few minutes.
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18
Distribute quinoa evenly among 4 plates.
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19
Once chicken is removed from the oven, place on top of the quinoa and serve.
