Citrus chicken with quinoa salad recipe

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion, chopped
• ½ jalapeño pepper, seeded and diced
• ½ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 chicken breasts, cut into bite-sized cubes
• 1 cup frozen corn
• ¼ cup fresh flat-leaf parsley
• 3 cups prepared quinoa
• 1 lemon, cut into 8 wedges

1. In a 5-quart saucepan, heat the olive oil over medium heat. Add the onion and jalapeño and cook until translucent, about 5 minutes.
2. Stir in the paprika, salt, and pepper until combined.
3. Add the chicken and cook for 10 minutes, until no longer pink.
4. Toss in the corn, parsley, and quinoa. Stir to combine.
5. Serve with the lemon wedges.