BLESS THIS MESS
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, cover with a lid, and allow the quinoa to simmer until cooked through and all of the water is absorbed, about 20 minutes. 2.
Add the chicken to a hot pan and cover with a lid. Cook the chicken filets in the covered skillet for 4-6 minutes, flip, cook an additional 5-10 minutes.
While the quinoa and chicken are cooking, add the chopped sun-dried tomatoes, chickpeas, and olives to a large bowl. Toss to combine. When the quinoa is done cooking, remove it from the heat and add it to the bowl with the olives.
Dress the quinoa with the juice of one lemon, olive brine, reserved oil, dried thyme, and salt and pepper. Stir to combine.
When the chicken is done cooking, let it rest on a cutting board for 3 minutes. While the chicken is resting, add the spinach to the quinoa and toss to combine.
Slice the chicken into strips. Serve by placing some of the quinoa salad on a plate and top with one sliced chicken filet.