One-Pot Spicy Cajun Chicken and Quinoa Skillet with Bell Peppers

Wash and chop 1 red bell pepper, 1 yellow bell pepper, and 1 yellow onion into 1/2-inch pieces. Set aside.

Cut 4 lbs of raw boneless skinless chicken breasts into 1-inch bite-sized cubes. Pat the chicken pieces completely dry with paper towels.

In a small bowl, combine 2 tbsp smoked paprika, 1 tsp cayenne pepper, 1 tbsp garlic powder, 1 tbsp dried oregano, 1 tsp dried thyme, 1.5 tsp salt, and 1 tsp black pepper. Toss the cubed chicken with this spice mixture until all pieces are evenly coated.

Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add all 4 lbs of seasoned chicken. Sear for 6 to 8 minutes, stirring occasionally, until browned on all sides and cooked through to an internal temperature of 165°F (74°C).

Using a slotted spoon, transfer exactly half of the cooked Cajun chicken (about 2 lbs) to a clean, airtight container. Allow it to cool, then seal and refrigerate to reserve for a future meal.

To the same skillet with the remaining 2 lbs of chicken and drippings, add the chopped red bell pepper, yellow bell pepper, and yellow onion. Sauté over medium heat for 4 minutes until the vegetables begin to soften.

Stir in 1 cup of uncooked quinoa, one 14.5 oz can of diced tomatoes (with its juices), and 1.5 cups of chicken broth. Scrape the bottom of the pan to release any browned bits.

Bring the mixture to a boil, then cover with a tight-fitting lid, reduce heat to low, and simmer for 12 to 15 minutes until the liquid is absorbed and the quinoa is tender.

Remove from heat and let rest covered for 2 minutes. Fluff the quinoa and chicken skillet with a fork and serve hot.

Ensure the reserved 2 lbs of cooked Cajun chicken is completely cooled before placing it in the refrigerator for up to 4 days to be repurposed later in the week.