Chicken with Quinoa and Yogurt Sauce

Instructions for the Chicken:

Sauté the Chicken: Heat olive oil over medium heat and brown the chicken fillet for 4-5 minutes until it changes color.

Add Vegetables: Add the onions, bell peppers, and thyme, and sauté for 3 minutes.

Add Paprika and Deglaze: Sprinkle with paprika and deglaze with the wine. Allow the dish to boil for 2 minutes to let the alcohol evaporate completely.

Add Tomatoes: Add the tomatoes, salt, and pepper. Pour in the broth, cover, and simmer until the chicken is tender, about 20 minutes.

Finish the Sauce: Once the dish has finished cooking, remove it from the heat. It should be left with some liquid. Add the yogurt and parsley, and stir to combine.

Instructions for the Quinoa:

Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and rinse it thoroughly under running water until the water runs clear.

Cook the Quinoa: Transfer the quinoa to a saucepan, cover it with water, and simmer until the grains burst, about 10 minutes. Be careful not to overcook it.

Season and Drain: Add salt while cooking. Drain the quinoa well.

Serving:

Serve the quinoa and avocado on plates, and top with the chicken and its sauce.

Garnish with a sprinkle of parsley.