Crispy Herb-Infused Chicken with Spicy Watermelon Salsa and Quinoa-Stuffed Bell Peppers

Begin by preheating your oven to 400°F (200°C). In a bowl, combine 1 cup of cooked quinoa, 1/2 cup of black beans, 1/2 cup of corn, 1 teaspoon of cumin, and salt to taste.

Mix well and set aside. Cut the tops off 2 large bell peppers and remove the seeds. Stuff each pepper with the quinoa mixture and place them upright in a baking dish.

Drizzle with olive oil and bake for 25 minutes. While the peppers are baking, prepare the chicken. In a small bowl, mix 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 1 teaspoon of garlic powder, and salt and pepper to taste.

Rub this herb mixture onto 2 boneless, skinless chicken breasts. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.

Once hot, add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through.

For the spicy watermelon salsa, dice 1 cup of seedless watermelon and mix it with 1/4 cup of finely chopped red onion, 1 jalapeño (seeded and minced), the juice of 1 lime, and a handful of chopped cilantro.

Stir well and let it sit for 10 minutes to allow the flavors to meld. Once the chicken is cooked, let it rest for a few minutes before slicing it.

Serve the sliced chicken on a plate alongside the quinoa-stuffed bell peppers and top with the spicy watermelon salsa for a refreshing finish.