Mediterranean Chicken Quinoa Bowl (Recipe)

January 26, 2020

Mediterranean Chicken Quinoa Bowl (Recipe)


✅ 1 pound boneless, skinless chicken breasts, trimmed

✅ ¼ teaspoon salt

✅ ​​​​​​​​​¼ teaspoon ground pepper

✅ 1 7-ounce jar roasted red peppers, rinsed

✅ ¼ cup slivered almonds

✅ 4 tablespoons extra-virgin olive oil, divided

✅ ½ teaspoon ground cumin

✅ ¼ teaspoon crushed red pepper (optional)

✅ 2 cups cooked quinoa

✅ ¼ cup pitted Kalamata olives, chopped

✅ ¼ cup finely chopped red onion

✅ 1 cup diced cucumber

✅ ¼ cup crumbled feta cheese

✅ 2 tablespoons finely chopped fresh parsley


1️⃣ Position a rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

2️⃣ Sprinkle chicken with salt and pepper and place on the prepared baking sheet. Broil, turning once, until an instant-read thermometer inserted in the thickest part reads 165°F, 14 to 18 minutes. Transfer the chicken to a clean cutting board and slice or shred.

3️⃣ Meanwhile, place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. Puree until fairly smooth.

4️⃣ Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl.

5️⃣ To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of cucumber, the chicken and the red pepper sauce. Sprinkle with feta and parsley.


Recap Video

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