Grilled chicken salad with quinoa and marinated peppers

Preheat the oven to 240 °C on broil. Cut the 4 bell peppers into quarters, remove the seeds, lay them skin side up on the baking sheet and broil for 15 min until the skin blackens.

Rinse the 160 g of quinoa under cold water in the fine-mesh strainer, rubbing it with your hand to get rid of the bitterness.

Put the quinoa in the saucepan with 320 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat down to the lowest setting and cook for 12 min, then let it fluff up for 5 min off the heat, covered.

Slice the 300 g of chicken breast horizontally into two thin cutlets. In the bowl, mix 1 tbsp of olive oil, the juice of one lemon, the smoked paprika, salt and pepper, then coat the chicken.

Heat the skillet over medium-high heat with no extra oil, the marinade is enough. Cook the chicken for 5 to 6 min per side, until the juices run clear and the center isn't pink at all (74 °C inside).

Take the peppers out of the oven, let them cool for 5 min, then peel off the charred skin with your fingers. Cut them into strips.

In the mixing bowl, mix the juice of the second lemon, 1 tbsp of olive oil, salt and pepper. Add the pepper strips and let them marinate while the quinoa and chicken finish.

Fluff the quinoa with a fork and add it to the mixing bowl with the peppers. Slice the chicken, lay it on top, taste and adjust the salt and pepper.