4 boneless, skinless chicken breast halves (6 to 8 ounces each)
1 ¾ teaspoons paprika
Salt and ground black pepper
2 tablespoons coconut oil
1 fennel bulb, trimmed, cored, and thinly sliced
3 large carrots, peeled and thinly sliced
1 teaspoon ground cumin 2/3 cup dried apricots, preferably unsulfured, chopped
½ cup oil-cured pitted black olives, halved (optional)
½ cup fresh orange juice
½ cup homemade or high quality chicken or vegetable broth
Minced fennel fronds to sprinkle on top of finished dish
Cook quinoa as directed on the package.
Pat chicken dry with paper towels. Rub chicken on both sides with ¾ teaspoon of paprika and ½ teaspoon salt, dividing evenly; season with black pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken until lightly browned, about 3 minutes per side; transfer to plate.
Reduce heat to medium. Add remaining 1 tablespoon oil; when hot, add fennel and carrots. Cook, stirring occasionally, until vegetables are crisp-tender and lightly browned, 5 to 7 minutes. Add remaining 1 teaspoon paprika, the cumin, and ¼ teaspoon salt; season with pepper. Cook, stirring, until spices are fragrant, about 1 minute.
Add chicken and any accumulated juices from plate to skillet along with the apricots, olives, orange juice, and broth. Cover and simmer until vegetables are soft and chicken is cooked through, 12 to 15 minutes.
Sprinkle with minced fennel fronds and serve over quinoa.
Recipe slightly adapted from: Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients from the editors of Whole Living Magazine.