Spice-Rubbed Grilled Chicken with Quinoa Pilaf

In a small bowl, mix 2 tablespoons olive oil with 2 tablespoons paprika, 1 tablespoon cumin, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon cayenne pepper to create the spice rub.

Pat 2 pounds chicken breasts dry with paper towels. Rub the spice mixture evenly over all sides of the chicken. Let marinate for at least 15 minutes at room temperature or up to 8 hours in the refrigerator.

Rinse 2 cups quinoa in a fine-mesh strainer under cold water until water runs clear. Drain well.

Dice 1 red bell pepper, 1 yellow bell pepper, and 1 medium red onion into small pieces. Mince 4 garlic cloves.

Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.

Add the minced garlic and sauté for 30 seconds until fragrant.

Add the diced bell peppers and cook for another 3 minutes until slightly softened.

Add the rinsed quinoa to the saucepan and toast for 1-2 minutes, stirring frequently.

Pour in 4 cups chicken broth and 1 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and quinoa is tender.

While the quinoa is cooking, preheat grill to medium-high heat (about 400°F).

Grill the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes before slicing.

Zest and juice the lemon. Chop 1/2 cup fresh parsley.

Once the quinoa is cooked, fluff with a fork and stir in the lemon zest, 2 tablespoons lemon juice, chopped parsley, 1/2 cup toasted almonds, 1/3 cup dried cranberries, and 2 tablespoons honey.

In a large skillet, quickly wilt 4 cups baby spinach over medium heat (about 1-2 minutes).

Slice the rested chicken against the grain into strips.

To serve, place a bed of wilted spinach on each plate, top with quinoa pilaf, and arrange sliced chicken on top.