Step 1: Rinse quinoa thoroughly under cold water. Combine quinoa with 90ml (1/2 cup minus 1 tbsp) water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand for 5 minutes, then fluff with a fork.

Step 2: While quinoa cooks, thinly slice the chicken breast. Shred the cabbage and slice the carrots and onion.

Step 3: Heat 0.3 tbsp of olive oil in a large skillet over medium-high heat. Season chicken with half of the salt, pepper, and paprika. Add chicken to the hot skillet and sear for 3-4 minutes per side, until cooked through and golden. Remove chicken from the skillet and set aside.

Step 4: Add the remaining 0.3 tbsp of olive oil to the same skillet. Add sliced onion, shredded cabbage, and sliced carrots. Season with remaining salt, pepper, and paprika. Sauté for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp.

Step 5: Serve the pan-seared chicken alongside the sautéed vegetables and cooked quinoa.