Chana’s Recipe Picks: Quinoa with Zucchini and Spiced Skillet Chicken

• 2 tablespoons ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil

For Quinoa:

• 1 tablespoon olive oil
• 2 small zucchini, diced
• 3 green onions, sliced
• 1/2 teaspoon garlic powder
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 1/4 cups water
• 1 cup quinoa

Preheat oven to 400 F.

In a small bowl, combine cumin, paprika and salt and stir to combine. Rub spice mixture all over chicken breast. Heat olive oil in a large ovenproof skillet over medium high heat. Add chicken and sear on all sides, about 8 minutes total. Transfer chicken to the oven and cook 20 minutes or until cooked all the way through.

While chicken is cooking, heat olive oil in a medium saucepan over medium high heat. Add zucchini and sauté 5 minutes. Add green onion and garlic powder and sauté 2 minutes more. Stir in garbanzo beans, water and quinoa and bring to a boil. Cover, reduce to a simmer and cook 12 minutes. Let stand 5 minutes and fluff with a fork before serving with sliced chicken breast.